Pita Breads

Photo: flickr user House Of Sims

Ingredients

1/2 cup lukewarm water (not over 110 F)

1 package active dry yeast,

1 tablespoon Sugar or honey

1 teaspoon Salt

3 cups Flour, see note

Preparation

Note: 1 cup can be whole wheat This makes twelve small or 6 large pitas.

Sprinkle yeast into water and wait til foamy. Add sugar or honey and salt and stir to dissolve. Beat in 1 cup flour for a smooth batter. Add rest of flour gradually for a fairly soft dough. Knead til smooth. Cover with damp towel; let rise til double. Punch down and knead a few minutes. Divide in 6 or 12 pieces. Knead each unit and roll into 1/8 - 1/4 inch thick circleoids

(my word). The shape and size don't matter so much as thickness. I found it's better to err on the side of too thick, as too thin makes them burn easily and be cracker-like. Use lots of flour when rolling. Let circleoids rest at least 30 minutes covered with damp towel. (I rest them on placemats.) Heat oven to 500F and heat b aking sheets. I use just one sheet and bake pitas two at a time. Brush hot sheets with oil or sprinkle with cornmeal. (I have used sesame seeds sucessfully.) Place (slide) pitas on hot sheets and bake just 5 to 8 minutes until puffed like blowfish and perhaps very slightly brown. W! atch closely; they b