Basic Pita

---------- Recipe via Meal-Master (tm) v8.02

Title: BASIC PITA
Categories: Bakery, Oriental, Breads
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.

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