SC - pita

[marilyn traber]

POCKET BREADRecipe By     : New International Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Bread, Biscuits & Muffins
  Amount  Measure       Ingredient -- Preparation Method
- --------  ------------  --------------------------------
   1      package       active dry yeast
   1 1/3  cups          warm water (105-115F)
   1      tablespoon    vegetable oil   1      teaspoon      sugar
   1      teaspoon      salt
   3      cups          all-purpose flour (up to 1/2 cup more -- if needed)
Dissolve yeast in warm water in large bowl.  Stir in oil, sugar, salt and 2
cups of the flour.  Beat until smooth.  Stir in enough remaining flour to
make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic,
about 10 minutes.  Place in greased bowl; turn grease side up.  Cover; let
rise in warm place until double, about 1 hour.  (Dough is ready when
indentation remains when touched.)
Punch down dough; divide into 6 equal parts.  Shape into balls.  Cover; let
rise 30 minutes.  Roll each ball into a 6-7" circle 1/8" thick on floured
surface.  Place 2 circles in opposite corners of each of 3 cookie sheets.
 Cover; let rise 30 minutes.
Heat oven to 450F degrees.  Bake until loaves are puffed and golden brown,
about 10 minutes.                   - - - - - - - - - - - - - - - - - -
NOTES : There are many Middle Eastern names for this bread:  Pita, Arab
bread, Israeli flatbread and Armenian bread.  It's a bread very handy for
stuffing, and like the tortillas of Mexico, it can be cut into wedges for
scooping, too.


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