Pocket bread

---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Pocket Bread
  Categories: Breads
       Yield: 20 servings
  
       1 pk Dry yeast
       1 tb Sugar
       3 c  Warm water (105-115 degrees)
       9 c  All-purpose flour
       2 ts Salt
       1 tb Vegetable oil
  
   Recipe by: Southern Living
   Preparation Time: 0:45
   Combine yeast, sugar, and water; let stand 5 minutes. Make
   a well in center of flour in a large mixing bowl; add salt,
   oil, and half of yeast mixture.  Stir well.  Add remaining
   yeast mixture, beating well. Turn dough out onto a
   well-floured surface.  Divide dough in half; cover half,
   and set aside. Divide one portion of dough into 10 equal
   pieces; knead each piece 2 minutes or until smooth and
   elastic.  Shape each piece into a ball, and place seam side
   down on towel.  Cover with another towel; place a damp
   towel on top.  Repeat process with remaining half of dough.
   Let dough rise in a warm place (85 degrees), free from
   drafts, 1 to 1-1/2 hours or until slightly puffy.
   
   Place each ball of dough onto a well-floured surface; roll
   into a 6-inch circle.  Shake off excess flour, and place on
   dry towels; cover again with dry towels, then with damp
   towels.  Place plastic wrap on top.  Let dough rise in a
   warm place, free from drafts, 1 hour or until slightly
   puffy. Lift circles carefully, and place 1/2 inch apart on
   lightly greased baking sheets; do not stretch dough.  Place
   oven rack 2 inches from bottom heating element.  Bake at
   475 degrees for 4 to 6 minutes or until bottom is lightly
   browned (it will puff, forming a pocket).  Immediately turn
   oven to broil.  Broil 4 inches from broiler element 30 to
   60 seconds or until lightly browned (watch carefully to
   prevent overbrowning).  Place on towels.  When cool to
   touch, flatten each piece by gently pressing down with
   fingertips. Repeat baking process with remaining bread.
   Store bread in airtight containers.  Yield:  20 bread
   rounds.
   NOTE: Bread may be frozen.  Thaw and reheat at 300 degrees
   for 5 minutes.
  
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