Make Your Own Pita Bread
PITA (Pocket Bread)
Makes 6 pocket breads
3 ½ to 3 ¾ cups all purpose flour
1 teaspoon salt
1 package active dry yeast
¼ teaspoon sugar
1 1/3 cups water
1 tablespoon salad oil
cornmeal
favorite filling
1. In large bowl, combine 1 ½ cups flour, salt, yeast and sugar. In 1-quart saucepan over medium heat, heat water and salad oil until very warm.
2. With mixer at low speed, beat liquid into dry ingredients; beat 2 minutes, occasionally scraping bowl. Stir in enough additional flour (about 2 cups) to make a soft dough.
3. On floured surface, knead dough until smooth and elastic, about 5 minutes, adding more flour as needed. Shape into ball; place in greased medium bowl, turning over to grease top. Cover; let dough rise in warm place, away from draft, until doubled, about 1 hour.
4. Punch down dough; turn onto floured surface.
5. Cut dough into 6 pieces; cover; let rise 30 minutes. Meanwhile, lightly sprinkle 3 ungreased cookie sheets with cornmeal.
6. On lightly floured surface with lightly floured rolling pin, roll each piece of dough into a 7-inch circle.
7. Place 2 circles on each cookie sheet. Cover with towel; let rise in warm place 45 minutes or until doubled in height.
8. Preheat oven to 475°F. Bake 8 to 19 minutes until pitas are puffed and golden brown. Serve pitas immediately with favorite filling.
9. To serve later: Cool 5 minutes then place warm bread in plastic bags to keep moist and pliable. To reheat: Preheat oven to 375°F. Wrap pocket breads in foil and heat 10 minutes or until hot.
Source: The Good Housekeeping Illustrated Cookbook ©1980