Nutritional Info

Nutrition Facts

Serving Size 1 (91g)

Calories 462
Calories from Fat 389 (84%)
Amount Per Serving %DIV
Total Fat 43.2g 66%
Saturated Fat 10.5g 53%
Monounsaturated Fat 29.3g
Polyunsaturated Fat 3.4g
Trans Fat 0.0g
Cholesterol 2.3mg 1%
Sodium 112.8mg 5%
Potassium 86.6mg 2%
Total Carbohydrate 12.5g 4%
Dietary Fiber 1.7g 7%
Sugars 0.6g
Protein 2.9g 6%

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Recipe Description
Steam makes the hollow in the middle of this Middle Eastern bread. That's where you can stuff a meal. Broccoli, chicken, or bean salads all make great fillings.
Prep time
1 hr 20 min
Cook time
24 min
Ready In
1 hr 44 min

Ingredients

Serves Tool

Serves To:USMetric
1 Package(pk)  active dry yeast
1 1/2 Cup(c)  warm water (110° f)
1/2 Teaspoon(t)  salt
2 Tablespoon(T)  olive oil
1 1/2 Cup(c)  whole wheat flour
2 1/2 Cup(c)  all purpose flour, divided

Preparation

Sprinkle yeast over water in a large mixing bowl. Let stand 5 minutes, then stir until dissolved. Add salt, olive oil, whole wheat flour and 1 cup all purpose flour. With an electric mixer fitted with dough hook, beat at low speed until blended. Beat at high speed 3 to 5 minutes or until dough is stretchy. Stir in 1 1/2 cups remaining all purpose flour until evenly moistened. Sprinkle about 1/4 cup remaining flour on a work surface. Scrape dough onto surface, and roll to coat lightly with the flour. Knead until dough is no longer sticky and feels satiny, about 8 to 10 minutes. Add just enough remaining flour as you knead to keep dough from sticking. Transfer to a large bowl coated with cooking spray. Coat dough evenly with cooking spray. Cover with cloth or plastic wrap and let dough rise in a warm place, free from drafts, 1 hour, or until doubled in bulk. (Dough has risen enough when a hole poked in dough springs back.) Knead dough briefly to expel air bubbles. Preheat oven to 500° F. Divide dough into 12 equal pieces. On a lightly floured work surface, roll 1 piece into a 1/8 inch thick round. Repeat with 2 additional pieces. Place rounds, at least 2 inches apart, on a large baking sheet coated with cooking spray. Bake on lowest oven rack for 5 to 6 minutes, or until rounds are puffed and speckled brown. Transfer to a wire rack. Cool 1 minute, then seal in a large heavy duty plastic bag to soften. Repeat rolling, baking, and cooling process with remaining rounds.

Additional notes

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