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READY IN ABOUT 3 hrs

Pocket Bread

Read Reviews (29)

"We made this recipe for Vacation Bible School and used strawberry or grape jam to fill them. These loaves are just like pita bread but they're rolled into a square shape." — CHRISW

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Original recipe makes 16 pieces Change Servings

1 (.25 ounce) package active dry yeast
2 cups warm water (110 degrees F/45 degrees C)

6 cups bread flour
1 tablespoon salt

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Directions

In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine the yeast mixture with the 3 cups flour and the salt. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 10 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 2 hours. Meanwhile, preheat oven to 500 degrees F (260 degrees C).
Divide the dough into sixteen equal pieces and form into rounds. Roll rounds into square loaves 1/4 inch thick. Place the on ungreased baking sheets. Bake in preheated oven for 4 to 5 minutes, until loaves puff in the middle. Let cool on a wire rack.

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PREP 30 mins
COOK 20 mins
READY IN 2 hrs 50 mins

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I've made this twice and it worked well both times, but the pockets formed better when I rolled the dough thinner. I also tried it with about 1/3 wheat flour and with a soy-flour mix, and both were great. I enjoy mine as sandwiches, with hummus, or just dipped in olive oil.

—Carrie Lynn

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Most Helpful Critical Review

Jan 31, 2011

I learned how to make pocket bread when I married my husband. His father's family was from Lebanon. The dough is basically the same although they put sugar in the dough. When we make bread a 10 pound bag of flour is used and we make about 150 loaves. I notice that people are having difficulty with the pockets forming. We divide the dough into balls , cover and let rise again. We then roll on a floured board (using cracked wheat) pretty thin. Using this method you should have very few fail to rise.

—Ann

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34 Ratings

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Sep 29, 2006

Pretty good! The only thing I was a little off about was that they took a while to soften up but they made great pockets and taste great! Once I had divided the dough, I kneaded each piece for another 2 minutes before rolling out and I think that may have helped them puff better.

—LDSGIRL

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Apr 16, 2007

Wonderful Pita bread! This was better than Pappy's, puffed up very nicely and had a great flavor. Was easy to roll out as well. I added 2tbsp of light (in flavor) olive oil to the dough.

—Patricia

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Mar 16, 2007

This was a great recipe. I used 4 cups whole wheat pastry flour and 2 cups all purpose flour. I rolled these in the traditional circles and they puffed up beautifully. Everyone was impressed.

—Jessica

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Jan 31, 2011

Sorry, this did not work for me and I've been cooking/baking for 50+ years. None of them puffed up as others I've made. I'll go back to my old recipe that works. I had to try it and followed directions to the T as I do when trying a new recipe but it was a mess and too much time and money to try again.

—Deep Creek Diva

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Jul 21, 2008

very easy to make--i added 1 Tbs honey because i have never made anything with yeast that did not have a sugar and made with 1/2 ww pasty flour--turned out great either baked in the oven or fried in pan. thanks

—smartcookie

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Sep 24, 2003

This pocket bread turned out pretty good. The pockets formed well, and it was easy to make. It was a little too bland for my *personal* taste, however I think that was just personal preference. Next time I will try adding a little honey just to suit my own taste. Overall a pretty good recipe that can be easily modified to meet one's own personal taste.

—SUGARPLUMFAIRY

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Nutrition

Calories
187 kcal
9%

Carbohydrates
37.4 g
12%

Cholesterol
0 mg
0%

Fat
0.9 g
1%

Fiber
1.3 g
5%

Protein
6.3 g
13%

Sodium
437 mg
17%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pocket Bread

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 187
** Calories from Fat: 8

% Daily Value *
** Total Fat 0.9g 1 %
** Saturated Fat 0.1g < 1 %
** Cholesterol 0mg 0 %
** Sodium 437mg 17 %
** Potassium 60mg 2 %
** Total Carbohydrates 37.4g 12 %
** Dietary Fiber 1.3g 5 %
** Protein 6.3g 13 %
** Sugars 0.2g
** Vitamin A < 1 %
** Vitamin C < 1 %
** Calcium 1 %
** Iron 23 %
** Thiamin 43 %
** Niacin 41 %
** Vitamin B6 2 %
** Magnesium 5 %
** Folate 58 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.