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Pocket pita

recipes, bake, bread

Ingredients 6
Servings 12


  • 600
    cake flour
  • 10
  • 15
  • 30
    canola oil
  • 10
    instant dry yeast
  • 450
    warm water (more or less)


Place all the ingredients in a bowl, adding water as needed, and knead to a smooth elastic dough. Cover bowl with clingwrap and leave to rise in a warm place until double its size.

Preheat oven to 240 ºC.

Roll dough out to a thickness of 3 mm and cut into circles 12 cm in diameter rising a pot lid. Place circles on baking paper and cover loosely with clingwrap. Leave to rise for a further 10 minutes. Place the pita breads on paper on a cooling rack. Place the cooling rack in oven and bake for 3-5 minutes. The pita breads are cooked when they have puffed up. They should be removed from the oven before they turn brown. Place in a small table cloth to keep them soft while they are cooling.

Read more on: bake  |  bread  |  recipes

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