3 tablespoons olive oil
1 onion, minced
6 cloves garlic, minced
3 1/4 cups cornbread
1 cup water
1 cup water
1 teaspoon salt
3 tablespoons flour
In a large bowl, mix olive oil, onion, garlic, cornbread, water, and salt. Cover, and refrigerate overnight.
The next morning, preheat oven broiler.
Pull cornbread out of dish; drain, reserving liquid. Separate dough into 22 rounds and lay into 8 filling pans. Place a sheet of waxed paper on top of cornbread, in the Crock Pot. Place pans in oven for 15 minutes and allow mixture to rise; with a brush of any salt, bubble off yeast. Preheat oven broiler.
Heat oil in broiler pan over medium-high heat. Mix in onion, garlic, and cornbread mixture.
Dredge onion, garlic, and cornbread mixture in water, reserving liquid. While the mixture is cooking, dissolve yeast in 2 cups water.
While the cornbread will rise, spread some of the dry cornmeal mixture into pita pockets.
Dredge covered potato pockets in found flour; sprinkle tops with reserved 1/2 cup cornmeal mixture. Place on polished sugar or mild white baking sheets. Cover and allow to rise 1 hour.
While the cornbread is rising, preheat oven broiler. Arrange remaining flour over the bottoms of the pockets.
Place covers of lined bread pans onto baking sheet. Brush tops of pita pockets with 2 teaspoons olive oil, and flour sides with 2 teaspoons mustard seed mixture.
Bake in preheated oven for 45 minutes.
Remove pita from oven, and brush tops of pockets with water, and sprinkle with flour evenly over all. Bake an additional 45 minutes, or until the tops are golden and bubbly. Serve warm or cold.