Pita bread (also known as pocket bread) is ideal for sandwiches, and

makes a wonderful all-purpose bread as well. Whole wheat flour may be

substituted for up to half of the white flour.



Pita Bread



3 1/2 cups (875 ml) all-purpose flour

1 cup (350 ml) water

1 Tbs (15 ml) olive oil

2 tsp (10 ml) salt

1 1/2 tsp (7 ml) instant yeast



Combine all ingredients in an electric food processor or mixing bowl

and mix, adding a little more water or flour if necessary to form a

firm, slightly sticky ball. Turn onto a floured surface and knead for

1 minute. Place in a greased bowl, cover loosely with a towel, and

allow to rise until doubled in volume, about 2 hours. Punch down the

dough and divide into 6 to 12 pieces. Keep all pieces lightly floured

and covered. Flatten each piece of dough into a disk from 6 to 8

inches (15 - 20 cm) in diameter. Working in batches of 3 to 4,

lightly flour each disk and place on a baking stone (preferable) or

baking sheet that has been heated in a preheated 500F (260C) oven.

Remove from the oven after they have puffed up, about 3 minutes. Some

may not puff up, but will still be fine. Makes 6 to 12 pitas.



Bon appetit from the Chef and staff at World Wide Recipes