2 c Warm water
1 ts Sugar
1 pk Dry yeast (or 1 tb)
5 c All-purpose flour
1/4 c Vegetable oil
2 ts Salt
In mixing bowl, combine water and sugar; sprinkle yeast and let stand for
10 minutes or until dissolved and creamy. Using electric mixer, beat in 2
c. of the flour, oil and salt; beat for about 3 minutes or until smooth,
scraping down side of bowl from time to time. With wooden spoon, beat in
enough of the remaining flour to make stiff dough. Turn out onto lightly
floured surface and knead for about 10 minutes or until smooth and elastic.
Place dough in lightly greased bowl, turning to grease all over. Cover with
plastic wrap and let rise for 1 to 1 1/2 hours or until doubled in bulk.
Divide dough into 16 or 32 pieces. On lightly floured surface, roll each
piece into 7″ or 4″ rounds. Cover and let rise for 15 minutes or until
slightly risen. Meanwhile, heat ungreased baking sheet on lowest rack in
500 degree oven (240 C). Using floured metal spatula, quickly transfer 2 or
3 pita rounds to heated baking sheet; bake for 3 or 4 minutes or until
puffed and light golden around edges. Repeat with remaining pita rounds.
Let cool between damp tea towels. Pitas will collapse and soften slightly,
but pocket will remain. (Alternatively, if crisp pitas are desired, let
cool on racks) Pitas can be stored in plastic bags in freezer for up to 1
month. Makes 16 7″ pitas or 32 4″ pitas.
From
Yields
16 Pockets