Pita Bread Recipe

Here is a pita bread recipe that I make from my Lebanese cookbook - A Taste of Lebanon:  Cooking Today the Lebanese Way by Mary Salloum

2.5 cups lukewarm water
1 tsp sugar
3.5 tsp active dry yeast
1/2 tsp sale
5.5 cups flour (white or whole wheat)

Place water and sugar in large bowl and stir.  Add yeast and stir slightly.  Let rest for 5 minutes.

Mix in salt and flour gradually, starting with 3.5 cups flour then adding the rest.  More or less water may be required, depending on the brand of the flour.  Use enough flour to prevent dough from clinging to bowl.  Knead well for 5 minutes.  Place a little vegetable oil on palms of hands and smooth all over to prevent crusting.  Cover with plastic sheet then tea towel and allow to rest for 20-30 minutes.

Set over to 500 degrees F

Divid dough into 8 balls.  Roll out each ball into 1/4 inch in thickness.  Let rest covered for 20 minutes on generously floured table or counter top.

Bake on greased cookie sheets for 5-8 minutes or until lightly browned.  The higher the oven temperature the better the results.

May be kept in a plastic bag in the refrigerator for several days or may be frozen

To warm Pita, place the round on the rack in the oven at 300 degrees F for 1-2 minutes.