Our original product! This is the bread that is closest to our 6,000 year old family recipe! Before the bakery existed, I remember my Father making bread most Sunday late afternoon/early evening. I have always believed that baking bread was the way he relaxed after a long day at church!

We would wait patiently as the process of baking took place. The yeast smell of the dough as it rested (proofed) the first time in the huge mixing bowl. The "poof" sound as he punched the dough down...my brothers and I sometime would get to help punch down the dough! Then my Dad would seperate the dough into balls about the size of a softball. When they were all formed, out would come the flour again for a light dusting and then a clean crisp white sheet would cover all the balls for the second resting. After awhile Dad would preheat the oven and get out his special bread paddle. Before the loaves went in the oven, Dad would press each ball into a flat circle with his fingertips, sometimes he would use a wooden stamp to mark it with holy words writtten in Arabic. Then, almost the best part of the experience... smelling the bread as it baked, knowing that the wait for fresh, out of the oven pita pockets was almost over. Of course, there was the appropriate post baking cooling period...then... finally the wait was over... a stick of butter with a knife would appear and then the not so careful application took place as the butter melted in to the still warm pita pocket ...YUM...YUM!

To get that just out of the oven freshness at your home, place the whole pita pocket in a 225 degree oven for 4-5 minutes. When warm, fill it with your favorite filling. The simplest things make delicious creations...try placing thinly sliced cheese, I like extra-sharp cheddar, inside the warm pita pocket.

You can't go wrong eating Father Sam's Pita Pockets. Each box contains four 14 oz. packages of four Father Sam's Large White Pita Breads.