Pita Bread

Another Great Recipe from Robyn

PITA (POCKET) BREAD

5 C. all-purpose flour
1 ½ t. salt
1 t. sugar
1 pkg. or 1 T. rapid rise yeast
1 ¾ C. water
2 T. salad or peanut oil

Set aside 1 C. flour. Mix remaining flour, salt, sugar, and yeast in a large bowl. Heat water and peanut oil until hot to the touch. Stir into dry mixture. Stir in only enough reserved flour to make a soft dough. On lightly floured surface, knead until smooth and elastic, about 8-10 mins.

Divide dough in half: divide each half into 6 pieces. Shape each into smooth ball, place on baking sheet. Cover and let rise in warm draft-free place for 30 mins.

On lightly floured surface, roll each ball to 5 inch circle. Place 6 circles on large cooling rack. Bake in 500 oven for 5 mins. Or until puffed and top begins to brown. Cool. Repeat with remaining circles.

12 pitas. *Note* Half whole wheat flour may be used.