Pocket Bread (Pita)(Mraqud Or Kmaj) - cooking recipe

Ingredients

6 c. flour
1 pkg. dry yeast or 1 cake fresh yeast
1 tsp. sugar
2 tsp. salt
2 c. warm water
2 Tbsp. oil

Preparation

Put flour in large bowl.
Dissolve yeast in 1/2 cup warm water and add the sugar.
Let set until it proofs, about 3 minutes.
Mix it together with the oil, salt and 2 cups warm water.
Pour it to the side of the bowl and start blending with flour.
Knead for 10 minutes, dipping hands in warm water occasionally to form smooth dough.
Shape dough into a ball and place in a lightly oiled warm bowl, turning to cover ball with oil.
Cover with cloth and let rise for 1 1/2 hours or until doubled in size.
Punch dough down and form 2 dozen balls.
Cover with cloth and plastic and let rest for 20 minutes.
On lightly floured board, roll dough with rolling pin to about 6-inches in diameter and 1/4-inch thick.
Place on cloth; cover and rest for 1 hour.
Preheat oven to 500\u00b0.
Place on ungreased sheet.
Bake 7 minutes; broil 10 seconds.
Remove and brush with butter or oil.
The dough will puff up and have pocket inside.