A thin, soft Middle Eastern bread that forms its characteristic pocket in the middle when quickly baked at high heat. It's stuffed with mezes as well as served alongside hummus and roasted vegetables.
Dissolve the yeast in warm water and mix with flour, salt and olive oil; knead until you get a soft, smooth dough.
Cover the dough and let it rest in a warm place until doubled in size.
Divide the dough into equal balls and roll each one out into a round about half a centimeter thick; let rest for 10 minutes.
Bake in a very hot preheated oven, on a pizza stone or an inverted tray, until it puffs up and forms a pocket in 2-3 minutes. Caution: do not open the oven door often, if the heat drops the pocket won't form.
Important: For the pocket to form, the oven must be preheated to a very high temperature and the dough rolled thin. Contains gluten. Wrapping it in a clean cloth right after baking keeps it soft; you can freeze the rest.
Letting the dough rest briefly after rolling it out helps the expected pocket form more reliably in the oven.
Admin DadaGastro · verified in test kitchenKabuğunu soymadan denedim, dokusu daha iyiydi bence. Elimde yoktu, şekeri pekmezle değiştirdim, tatlı bir dokunuş kattı. Kırmızı biber yerine yeşil biber kullandım, daha hafif oldu.
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