A nice change from the usual days-old pita bread in the grocery store. Ingredients 2 cups Warm water 1 teaspoon Sugar 1 pk Dry yeast (or 1 tb) 5 cups All-purpose flour 1/4 cup Vegetable oil 2 teaspoons Salt

Instructions
In mixing bowl, combine water and sugar; sprinkle yeast and let stand for 10 minutes or until dissolved and creamy. Using electric mixer, beat in 2 c. of the flour, oil, and salt; beat for about 3 minutes or until smooth, scraping down side of bowl from time to time.

With wooden spoon, beat in enough of the remaining flour to make stiff dough.

Turn out onto lightly floured surface and knead for about 10 minutes or until smooth and elastic.

Place dough in lightly greased bowl, turning to grease all over. Cover with plastic wrap and let rise for 1 to 1 1/2 hours or until doubled in bulk.

Divide dough into 16 or 32 pieces.

On lightly floured surface, roll each piece into 7" or 4" flat rounds. Cover and let rise for 15 minutes or until slightly risen.

Meanwhile, heat ungreased baking sheet on lowest rack in 500 degree oven (240 C). Using floured metal spatula, quickly transfer 2 or 3 pita rounds to heated baking sheet; bake for 3 or 4 minutes or until puffed and light golden around edges. Turn once for about 15 or 20 seconds to brown the other side slightly. Repeat with remaining pita rounds.

Let cool between damp tea towels. Pitas will collapse and soften slightly, but pocket will remain. (Alternatively, if crisp pitas are desired, let cool on racks).

Pitas can be stored in plastic bags in freezer for up to 1 month. Makes 16 7" pitas or 32 4" pitas.

A variation on this recipe is also hosted on BigOven.com as recipe number 81281.

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Yields: 16 Pockets    posted as 81281
    

notes:  A bit of work to make but certainly tastes better than the stuff I buy at the grocery store. We like large pita rounds so only got 8 out of this recipe.

Cuisine:   Uncategorized

Main Ingredient:   Grains