Pocket Bread with Sesame

These soft pocket breads with sesame are airy, juicy, and full of lovely layers that create small, natural pockets inside the bread. They are easy to make and perfect for lunch, picnic food, or as part of a good meal.

I filled them with cheese, ham, and fresh salad, and they turned out absolutely delightful.

• 240 g lukewarm water 
• 240 g lukewarm milk 
• 25 g sugar (2 tbsp)
• 100 ml oil (approx. 90 g)
• 1 packet dry yeast
• 720 g all-purpose flour 
• 1.5 tsp salt 
• 1 egg white in the dough
• 1 egg yolk for brushing

1. Add all the ingredients to a stand mixer with a dough hook and knead the dough for about 10 minutes, until it is smooth and soft.
2. Cover the bowl with plastic wrap or a kitchen towel, and let the dough rise for about 1 hour, or until it has doubled in size.
3. Transfer the risen dough to a lightly floured countertop. Divide it into 12 equal pieces.
4. Roll out each piece into a round flatbread.
5. Brush the surface with a little oil. Fold the dough over to form a half-moon. Brush again with oil and fold once more.
6. Place the breads with some space between them on a baking sheet lined with parchment paper. They do not need to proof again.
7. Brush with egg yolk and sprinkle with sesame seeds.
8. Bake in the middle of the oven on convection at 175 °C for about 18 minutes, or until the breads are golden brown.

Let cool slightly on a rack before serving.

Serve them warm straight from the oven, or let them cool and fill them with your favorite ingredients. They are just as good for everyday meals as for weekend treats, and will surely disappear quickly from the table.