Whole Wheat Pocket Bread


total 4:00


5 servings



6 cups whole-wheat flour
1 tbsp. honey
1 tbsp. active dry yeast
2 cups water, very warm (120°F)


In a large bowl, mix 2 cups flour and yeast. Mix the honey in the warm water. Add the water to the flour mixture and beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally. (Or beat 150 strokes by hand.) Stir in enough flour to make soft dough. Turn out onto a lightly floured board. Knead until smooth and elastic, about 8-10 minutes, adding more flour if it is too sticky. Place in bowl. Cover and let rise in a warm place until doubled in bulk, about 1 hour. Punch dough down, turn onto lightly floured board. Cover, let rest 30 minutes. Divide dough into 10 equal pieces. Shape each into a ball. On a lightly floured board, roll each ball into a 6 inch circle. Place on a lightly floured baking sheet. Bake on bottom rack of preheated 450°F oven. Bake about 5 minutes. Tops will not be brown. To brown tops, place under broiler 3 inches from heat, for 1 minute.

Similar Recipes

0 Recipe Reviews