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Pita Pocket Dough
Select Dough cycle.
20 pita pockets
water 80º F/27º C 1-
1
/3 cups
olive oil 8 tsp
sugar 4 tsp
salt 1- tsp
bread flour 2 cups
whole wheat flour 1-
1
/3 cups
active dry yeast 2- tsp
Method
1. Place on a lightly floured surface. Divide into 10 pieces. Shape each piece into a
smooth ball.
2. Place 5 balls on a large baking sheet. Place the remaining 5 balls on another baking
sheet. Let rise about 20 minutes. With fingertips flatten each ball into a 6-inch cycle.
3. Bake conventional oven at 500º F/260º C for 5 minutes or until puffed and tops
begin to brown.
4. Cut each in half to form 2 pockets.
80
Breadmaker Owner’s Manual