Pita bread

Pita bread

Ingredients/Components

• sugar - 1 tsp
• salt - 1 tsp
• olive oil - 1 Tbsp
• active dry yeast - 1 pkg
• lukewarm water
• corn meal - 1 item
• all-purpose flour unbleached

How to make pita bread:

Sprinkle yeast and sugar in water; stir to dissolve. Set aside to proof. Measure flour and salt into a large bowl; make a well and stir in yeast mixture. Knead dough until it is smooth. Dough will be sticky at first. Use olive oil on hands to facilitate kneading. A few drops at a time will surface. Knead dough at least 10 minutes, until it is no longer sticky. Grease top of dough; turn dough to coat surface. Cover bowl; set aside 1 hour to rise.

Punch down dough and divide into 8 equal pieces. Shape each into a ball. Set aside on a lightly floured dish towel. Cover with another dish towel and set aside for 30 minutes. Preheat oven to 500°. Roll out each ball into a circle of 5 to 6 inches in diameter. Place circles on baking sheets sprinkled lightly with corn meal. Bake for 10 minutes on lowest shelf in oven. Cool loaves in a large roasting pan lined with a dish towel. Replace lid. Bread will collapse as it cools and will form a pocket. Yields 8 pocket loaves.

Recipe categories: Breads, Appetizers, Flat Shaped breads.