Recipe(tried): Middle Eastern Pita

Pita

This Middle Eastern Bread Forms a pocket in the centre as it bakes, which can be split open and filled for sandwiches. Make this into a soft dough. A very stiff dough will make it less flexible and dry.

2 1/4 to 2 3/4 cups lukewarm water

2 pkgs. dry yeast
1 tablespoon flour
1 tsp. sugar

8 cups flour
2 tsp. salt
1/4 cup olive oil

1 cup corn meal or flour for dusting pansPour 1/2 cup of lukewarm water into a small bowl and sprinkle with yeast and sugar and 1 tablespoon flour. Let rest 2 to 3 minutes, then stir to dissolve completely. Set bowl in warm place for 5 minutes or until mixture has doubled in volume. If it does not foam, the yeast is old, get a fresh package and start again.

In a large bowl...Combine flour and salt, make a well in the centre and pour in the yeast mixture, oil and 2 cups of lukewarm water.

Gently stir until well combined. Add up to 1/2 cup or more water until dough forms a soft ball. Knead for 20 minutes adding flour if necessary. Oil a large bowl and put dough in and oil top of dough. Cover with plastic wrap and then let rise 45 minutes or until doubled.

Punch down and divide into 8 pieces. Roll into balls and let rest for 30 minutes.

Sprinkle 2 cookie sheets with corn meal or flour. Roll balls with rolling pin into round, flat loaves about 8 inches in diameter and 1/8-inch thick. Arrange 2 to 3 inches apart on sheets and let rise 30 minutes longer.

Bake at 500 degrees F. until they are brown and puffy in the centre. Makes 8.