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EASY PITA BREAD
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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2 c Warm water
1 t Sugar
1 pk Dry yeast (or 1 tb)
5 c All-purpose flour
1/4 c Vegetable oil
2 ts Salt
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" 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. 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.
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