Cookie Bookie

-->

Pita Bread

1 1/8 cups warm water (110 degrees F/45

degrees C)

1 1/2 teaspoons white sugar

1 1/2 teaspoons active dry yeast

1 tablespoon vegetable oil

3 cups all-purpose flour

1 teaspoon salt

1. Place water, sugar and yeast in mixing bowl and stir together gently with a fork. Allow to sit and proof about 10 minutes. Mixture should be frothy/bubbly. Add oil and salt and 1 cup of flour and turn mixer (with dough hook attachment) on low and slowly add remaining flour 1 cup at a time. Dough should gather together in a ball, allow mixer to knead dough about 2 minutes.

2. Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy.

3. Preheat oven to 500 degrees F. Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas a softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.

Makes 8 Pitas

Recipe modified from a version on Allrecipes

Picture from Allrecipes