Pocket flat bread

Pocket flat bread

Ingredients:

½ cup Water
1 tbsp. Sugar
2/3 packet Yeast
1 pinch Salt
0.350 kg Wheat flour
1 tbsp. Milk
1 pinch Caraway

Preparation:

Pour water into bowl, add yeast, sugar. Set aside to let yeast activate. Add flour to milk, salt, caraway. Mix well with yeast and put in a warm place rise. Let dough rise twice. Mix again, and again set aside in a warm place for 30 minutes. Form dough into balls, roll them out, and leave on table to rise. Bake at 245°C degrees until golden brown.