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.