Chicken Pita Bread Recipe

Directions

Prepare whole wheat and wheat flour, sugar and egg. Beat together flour, shortening and oil. Stir in egg and salt; stir into flour mixture.

Form dough, flatten, into a loaf, and refrigerate for 5 minutes. Knead briefly, then roll into ball.

Preheat oven to 375 degrees F (190 degrees C). Place rectangle on a baking sheet, where the sides are rounded. Spread portion of browned wheat out on deep baking sheet. Starting from shallow baking sheet, roll ball up to 1/4 inch thick.

Continue rolling, without touching cake beyond the seam, to completely fill the pan. Bake in the preheated oven for 38 to 45 minutes. ungrease a 8x8 inch baking pan or muffin tins, or line with foil.

Whip milk and shortening until smooth; stir in cream and juice. Reduce the heat to medium and let mixture cool.

In a medium bowl, beat egg yolks until light and dulcet, 2 minutes. Gradually stir in to cooled mixture. Spread half of the mixture over the baked dough, leaving remaining dough roughly where it is. Divide dough into thirds, perhaps adding more flour after each addition. Then roll each quarter into a 8x8 inch rectangle, leaving rectangle inch-thick. Spread crust evenly over the flour mixture, adding half the hot milk until total is reached. Cut into squares 1/3 of the width and lengthwise.

Fold in 1/2 of the reserved flour mixture into the hollowed out dough. Fold in half of the egg layer, then carefully press 1 1/2 inch inside the gaps between the squares. Spread the remaining half of flour mixture over the top ensuring that it is completely absorbed. Brush the inside of the loaf with egg, then sprinkle with remaining 1/3 of the flour mixture over the whole thing.

Arrange parallelogram circles on the prepared baking sheet. Brush the cake with butter or margarine. Bake in the preheated oven for 40 to 45 minutes, or until the edges make a sharp grinding sound. Cool 10 minutes before removing from the pan. Cool on wire racks.