Author :: Mrs Liz
Category :: Breads & Sandwiches & Wraps
Ingredients ::
- 1 package (2-1/4 teaspoons) active dry yeast
- 2 cups warm water (110 - 115 degrees)
- 1 teaspoon sugar
- 1/4 cup oil
- 1 teaspoon salt
- 5 cups bread flour, divided
From: Annie Maus, of Hartford, WI
Makes: 16 pitas
In a large bowl combine the active dry yeast, water and sugar; let stand for 10 minutes.
Add oil, salt and 2 cups flour to yeast mixture, beat until smooth.
Mix in enough remaining flour to make the dough easy to handle.
On a lightly floured surface, turn out dough; knead until dough is smooth and elastic, about 10 minutes. Add more flour if necessary.
Place dough in a greased bowl. Cover; let rise in a warm place until almost double in bulk, about 1 hour.
Punch down dough and turn out on lightly floured surgace. Cover and let rest 10 minutes.
Divide dough into 16 pieces. Roll out each piece into a 7 inch circle. cover them and let rise for 15 minutes.
Meanwhile, preheat oven to 500 degrees.
Place ungreased baking sheet on lowest rack in oven. Quickly transfer a few pitas at a time to the heated baking sheet; bake 3 to 4 minutes or until puffed and light brown around the edges. Cool pitas between damp tea towels. Repeat until all 16 pitas are done.
Pitas will collapse and soften upon cooling.
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