Pocket bread

Yield: 5 Servings

Ingredients:

6 c Whole-wheat flour
1 tb Honey
1 tb Active dry yeast
2 c Water; very warm (120)

Instructions:

Recipe by: McDougall 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 degree oven. Bake about 5 minutes. Tops will not be brown. To brown tops place under broiler 3 inches from heat for 1 minute. From the collection of Sue Smith S.Smith34 Uploaded June 16 1994