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Pita Bread (Pocket Bread)

  Yield/Servings: 16 breads  
2 1/2 cups warm water
2 pkg. yeast
1/4 tsp. sugar
6 cups sifted flour
1/2 tsp. salt
3 tbs. olive oil or salad oil
In a small bowl, stir together 1/2 cup of water, the yeast, and the sugar until the solid ingredients are dissolved. Next place the flour, salt and oil in a large bowl, and add the yeast; blend with the remaining 2 cups of water. Beat with a wooden spoon until the flour is completely moistened. Then turn the mixture onto a floured board and knead until smooth, satiny, and no longer sticky (about 10 minutes). Place the dough in a bowl, grease it's top lightly, and let it rise In a warm spot until doubled.

Now turn the batch out on a lightly floured board and knead lightly to remove any air bubbles. Roll into a log 16 inch long, cut that into 16 equal pieces, and pat each section into a ball. Then using a rolling pin on a floured board, flatten each ball into a circle 6 1/2 inch in diameter and 3/16 inch thick (thickness is important). Place each round on a 6 1/2 inch square of foil and let it stand uncovered at room temperature for 1 hour. (Don't place in warm place to hurry it).

Finally with the oven rack at it's lowest possible position, preheat the oven to 500 degree. Put four breads at a time directly on rack with foil underneath. Bake for 5 minutes, or until each is puffed and just starting to brown. Put them in plastic bag right away to preserve their moisture and pliability. They freeze well.
Recipe Source: Mother Earth News
Submitted by: Creative Cooking USA

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