Title: Basic Pita
Categories: Bakery Oriental Bread
Yield: 24 Small pita
| 2 | c | Warm water |
| 2 | tb | Yeast |
| 1/2 | ts | Sugar |
| 2 | ts | Salt |
| 5 | c | White flour |
Pour water into a large bowl & add yeast. Stir & add the sugar & salt.
Gradually add the flour, stirring constantly until the mixture is smooth.
Work in another 1/2 cup of flour with your hands, kneading as you go, until
the dough is no longer sticky. Knead on a board for another 5 minutes.
Shape dough into a rectangle. Cut it in half, lengthwise, & divide into 24
portions (or make 12 large pitas). Shape each portion into a smooth ball &
place each ball on a floured surface. Cover with a damp cloth. Press each
ball flat. With a rolling pin, roll each round from the centre out turning
the dough 1/4 revolution each roll. A small pita should be 5 to 5 1/2" in
diameter & 1/4" thick. (Large ones should be 8" in diameter). Flip pitas
over & smooth out any creases. 15 minutes before loaves have finished
rising, preheat oven to 500F & warm an ungreased baking sheet. As each loaf
is rolled, place it on a floured surface, cover with a dry clean towel &
let rise for 30 to 45 minutes. Place pitas on the hot baking sheet. Bake
on the bottom rack of the oven until puffed & lightly browned on the
bottom, about 4 minutes for small ones & 3 1/2 for large ones. If desired,
flip the pita over to brown on the other side. Remove from oven, wrap in
dry towels until cool enough to handle. Serve warm or at room temperature.