Middle Eastern “Pocket Bread”

Preparation info
  • Makes


    individual loaves
    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

Since we first home-made these ballooning breadlets (which are fun to make), commercial bakers have joined the ranks of the Middle Eastern bread makers who used to be solely responsible for them, with the result that stores are flooded with all manner of expensive and intricately packaged facsimiles.

These flat, round pockets of thin, chewy yeast bread are sealed all around the edges (which is why they puff up in the oven) and need only a slit-space in an edge through which to stuff