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Pita Bread (Pocket Bread)

ID: 909 Bread/Rolls

Yield/Servings: 16 breads

Ingredients:

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

Instructions:
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

© Copy & Copyright 1998 - 2002 Creative Computing All rights reserved.
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

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Pita Bread (Pocket Bread)
ID: 909 Bread/Rolls
	Yield/Servings: 16 breads

Ingredients:
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

Instructions: 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 © Copy & Copyright 1998 - 2002 Creative Computing All rights reserved. Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.