Pita Bread

* Exported from MasterCook *

Pita Bread

Recipe By : The Los Angeles Times
Serving Size : 14 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups Bread flour (or more)
3 tablespoons Sugar
2 teaspoons Salt
2 packages Dry yeast
2 cups Water
1/4 cup Oil
Cornmeal

Combine 2 cups flour, sugar, salt and yeast in large bowl of electric mixer and
blend well. Heat water and oil in small saucepan until very warm (120 to 130F).
Add warm liquid to flour mixture. Blend at low speed until moistened. Beat 3
minutes at medium speed. By hand stir in 2 1/2 to 3 cups flour until dough pull
s
cleanly away from sides of bowl. On floured surface knead in 1/2 to 1 cup flour
until dough is smooth and elastic with blisters under surface, about 10 minutes
.
Place dough in greased bowl, cover loosely with plastic wrap and cloth towel. L
et
rise in warm place until light and doubled in bulk, about 1 1/2 hours. Punch do
wn
dough, divide in 2 parts, then mold into balls. Allow to rest on counter, cover
ed
with inverted bowl, 15 minutes. Divide dough in 14
equal pieces and shape into balls. On lightly floured surface, roll each ball
into 7-inch circle about 1/8-inch thick. Place circles about 2 inches apart on
cornmeal-sprinkled baking sheets. Cover and let rise in warm place about 30
minutes. Bake at 450F 8 to 10
minutes, or until edges turn light golden brown.



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