pita
Pita (Middle Eastern Bible or Pocket Bread)
1 package yeast
1 1/3 cups warm water
1 tablespoon vegetable oil
1 teaspoon granulated sugar
1 teaspoon salt
3 to 4 cups all-purpose flour
Dissolve yeast in warm water. Stir in oil, sugar and salt, then stir in 2 cups of the flour. Beat until smooth. Stir in remaining flour until the dough is easy to handle. Knead for 10 minutes. Cover and let rise in a greased bowl until double in size — about 1 hour.
Punch down. Separate into 6 equal parts. Shape into balls. Cover; let rise 30 minutes.
Roll each ball into a 6- or 7-inch circle 1/8-inch thick. Place 2 circles in opposite corners of each of 3 ungreased cookie sheets. Cover and let rise for 30 minutes.
Bake for 10 minutes at 450 degrees F until puffed and brown.
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