Saturday, July 26, 2008
1 Tbls active dry yeast
1 Tbls. sugar or honey
1 1/2 c warm water
1 tsp. salt
4 cups flour
1 Tbls olive oil
Combine 1/2 c of the water with the sugar or honey and yeast. Let it stand for about 10 minutes, until it has a nice "head" on it.
Add the salt to the flour. Make a well in the flour mixture, and pour the yeast mixture into it. Mix thoroughly with a wooden spoon or a rubber spatula. Add the remaining cup of water, and mix well.
Turn mixture out onto a floured surface and knead for 10 minutes, until an elastic dough is reached. Return dough to bowl, and add olive oil. Turn dough in oil so it is fully coated. Cover with a towel, and let sit for 90 minutes to 2 hours, or until dough is double in size.
Punch the dough down, and divide into 12 portions. Shape into balls. Cover and let rest for 10 minutes.
Preheat your oven to 500 F. Roll each portion of dough into a disc, about 6 inches in diameter.
Place the discs onto a lightly oiled cookie sheet. Let rest for 5 minutes. Place on lowest rack in oven and bake for 4 minutes.The discs should puff up during this time.
Flip the discs, and bake 2 minutes longer. Remove to a cooling rack, and cover with a clean tea towel. Cut in half to reveal the pocket. You may have to use a knife to separate the very edge of the pocket since it may have sealed when you cut it in half.
Store in a Ziploc bag for up to one week, or freeze for up to a month.