Pita (Flat) Bread

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Pita Bread (makes 6 small, flat loaves) Very simple to make bread.

 

1 package (about 2 1/2 teaspoons) dry yeast

1 1/4 cups warm water (105 to 115* F)

3 to 4 cups all-purpose or bread flour (some days you'll use more, some days

less)

2 teaspoons salt

 

Dissolve yeast in warm water in mixing bowl. Stir in 2 cups flour and the salt.

Beat vigorously for 50 strokes. Add additional flour, a half-cup at a time;

first with spoon, then hands, until a rough, shaggy mass is formed.

 

Turn out onto lightly floured work surface and knead until the dough is soft and

satiny and feels alive under your hands. OR knead for 6 minutes with a heavy

duty mixer and dough hook.

 

Divide the dough into 6 pieces and round each up into a ball. Flatten with

rolling pin (or hands). Each should be about 4 to 5 inches in diameter and 1/4

inch thick.

 

Cluster the loaves together on the work surface and cover with a towel or waxed

paper. Let them sit for 45 minutes, or slightly puffed.

 

Preheat oven to 500*F. Turn the rounds over onto the greased baking sheet and

bake for 15 to 18 minutes, or until light brown and puffed in the center.

 

Place on wire rack to cool. At first the breads will be hard but the crusts

will soften and flatten as they cool. Serve within a day as they stale quickly.

They do freeze well though, so make several batches at a time, bake, freeze.

 

Variation:

Use whole wheat flour and a couple tablespoons of honey

Uses a mixture of other flours, experiment!

 

 

 

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