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%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
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


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


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

There are not reviews for this recipe.

Send Recipe By Email

Pocket Bread
Enter multiple addresses on separate lines or separate them with commas.