Pita Pocket Dough - Beyond WBYBM2 Owner's Manual

Breadmaker Owner's Manual

Pita Pocket Dough

Select Dough cycle.
WATER 80º F/27º C
OLIVE OIL
SUGAR
SALT
BREAD FLOUR
WHOLE WHEAT FLOUR
ACTIVE DRY YEAST
Method
Place on a lightly floured surface. Divide into 10 pieces.
1.
Shape each piece into a smooth ball.
Place 5 balls on a large baking sheet. Place the remaining
2.
5 balls on another baking sheet. Let rise about 20 minutes.
With fingertips flatten each ball into a 6-inch cycle.
Bake conventional oven at 500º F/260º C for 5 minutes or
3.
until puffed and tops begin to brown.
Cut each in half to form 2 pockets.
4.
140
20 pita pockets
1- CUPS
/
1
3
8 TSP
4 TSP
1- ¼ TSP
2 CUPS
1- / CUPS
1
3
2- ½ TSP