Greek Pitta Bread.

Ingredients
1 cake yeast OR 1 envelope dry granular yeast
1 tablespoon sugar
1 1/2 cups warm water
2 teaspoons salt
4 cups white all purpose flour
1 tablespoon olive oil

Method
Combine yeast and sugar ina small bowl, add 1/2 cup of the warm water, and let stand for 10 minutes to proove and ferment it.
Dissolve the salt in the remaining warm water.
Put the flour in a large mixing bowl, make a well in the centre, and put the dissolved yeast and salt warter into it. With your hands blend the yeast, flour and water into dough. You may need a bit more or less water depending on your flour.
Then knead the dough in the bowl with your fists for 10 to 15 minutes or until it is smooth. Pour the olive oil over the dough and knead it a few minutes longer until the oil is absorbed.
Cover the dough in the bowl with a towel and set it in a draft-free area to rise to double its bulk (1 to 2 hours), then push it down and knead again for 2 minutes.
Preheat oven to 350*F (180*C).
Cut pieces of dough egg-sized or larger, depending on the size of Pitta desired, shape them into balls with your hands, and roll them out over a lightly floured surface or pastry cloth to 1/4" thickness. Set 2 to 3
Pittas at a time on a lightly oiled cookie sheet and bake them on the lower rack of the oven 2 to 3 minutes each side. Pittas should be white and soft, but if overcooked become hard.
Wrap the baked Pittas in a clean towel until the are cool, then store them in plastic bagw toprevent them from drying out.
Angel