Mesquite Pocket Bread

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Mesquite Pocket Bread

 

Source of Recipe: Marla

 

List of Ingredients

 

dried mesquite beans

1 package yeast granules

2 cups warm water

1 teaspoon pure honey

1/2 teaspoon sea salt

1 tablespoon safflower oil

4 cups GF flour blend (ie like Bean Flour Blend from Bette Hagman)

 

Recipe

 

Gather all the good quality dried mesquite beans available. Rinse them lightly

and spread on cookie sheets. Dry very well in a 200 degrees oven or food

dehydrator. Grind enough dried beans to make 2 cups of flour.

 

Dissolve yeast in warm water. Add honey and let set to rise for 20 minutes. Stir

down the foam and add salt and oil; mix well.

 

Gradually add GF flour and the mesquite bean flour. Mix well and knead on

floured board until light and spongy.

 

Shape into a large ball and oil lightly on all sides. Place in a large bowl to

rise and cover with a damp towel. Keep warm and out of drafts.

When double in size, punch down and knead well again on floured board.

 

Separate into 18 small balls and roll out very thin to about 6-inches across. Do

not allow to rise but bake immediately on oiled cookie sheets at 350 degrees for

25 to 30 minutes or until edges are crisp. Flattened balls will puff up and form

pockets.

 

Cut in half or use whole.

 

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What does Yhwh Elohim require of you?

To act justly

and to love mercy

and To walk humbly with your Elohim.

 

Baruch haba b'shem Adonai

 

hahcim (Micah) 6:8

 

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