Title: Unleavened Griddle Baked Pita
Categories: Bakery Oriental Bread
Yield: 12 Pitas
| 3 | c | White flour |
| 1 | ts | Salt |
| 1 | c | Warm water |
| | | Vegetable oil |
Combine flour & salt & add stir in enough water so that the dough pulls
away from the sides of the bowl & is no longer sticky. Stir till smooth.
Knead on a board for 5 minutes. Shape dough into rectangle & cut in half
lengthwise. Divide into 12 portions & shape into smooth balls. Cover with
damp balls & let rest 5 to 10 minutes. Press each ball flat & roll into a
6" or 7" circle. Cover with damp towels. Lightly oil a griddle or skillet.
Gently stretch each round as thin as possible. Cook until brown & bubbly
spots appear on the bottom, about 90 seconds. Turn over & brown the other
side. Remove from griddle & wrap immediately in towels.