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Export 3 ingredients for grocery delivery
Step 1
Mix yeast, sugar and warm water in a large bowl. Stir to dissolve yeast and let sit about 5-10 minutes.
Step 2
In another bowl mix the milk, salt, and hot water. Add to the yeast mixture and stir to combine.
Step 3
Add in the flour a cup or two at a time and mix well. You want the dough drier and not sticky.
Step 4
Knead dough for about 5 minutes.
Step 5
Cover and let rise 30 minutes.
Step 6
Punch down and divide into 1/2 cup balls, about 12-18 balls.
Step 7
Cover balls and let them rise for 30 minutes. I rise mine on a cookie sheet.
Step 8
While dough balls are rising preheat the oven to 500 degrees. If you have a baking stone put it on the lowest rack and let it preheat too. You want the oven very hot to get the bread to puff properly.
Step 9
After dough balls have risen, take a ball and roll it out into an oblong shape. Place on a floured cookie sheet or pizza peel.
Step 10
Bake the pocket bread for 3-5 minute or until puffed but not brown at all, on a cookie sheet or baking stone. If the dough starts to brown before fully puffed remove from the oven.
Step 11
I bake two pita pockets at a time in my oven on my baking stone. If you don't have a stone a cookie sheet will work too.
Step 12
After removing the pocket bread from the oven, place in a dish towel to deflate and cool.
Step 13
Once cool cut in half. If the two layers stick use a knife to carefully separate the layers.
Step 14
The pita bread can be wrapped in plastic and frozen for later use.
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