1 1/2 ts Active dry yeast
1 c Water; wrist-temperature
1 tb Honey
1 1/2 ts Salt
3 c Flour; up to 1/2 whole-wheat
Oil; a little
Preparation time: about 3 hours
Dissolve the yeast in the water with 1 ts honey. Let stand 5 minutes.
Add remaining honey, flour, and salt, mixing enthusiastically with a
wooden spoomn until well-combined.
Turn out and knead for 10 minutes. Add a little more flour if it's
sticky.
Oil the mixing bowl, return the dough to it, and lightly oil the top
surface of the dough. Cover and let rise 1-1/2 hours in a warm place.
Punch the dough down an dknead again for a few minutes. Divide it
into six equal parts. Form each part into a smooth, round ball. Cover
the balls with a clean towel and let stand fifteen minutes.
Heat the oven to 475 F when you set the balls out to stand. The oven
must be fully-preheated for baking, as the high temperature is the
magic pocketing factor!
Roll each ball to 1/2" thickness. Place on an ungreased tray. Bake
them on the lowest possible oven rack for 10 minutes, or until they
are puffed-up and turning brown.
Wrap the freshly-baked breads in a towel and place them in a brown
paper bag for 15 minutes. This serve to maintain their pockets as
they deflate, preventing them from crispening into crackers.
