Peppy’s Pita Bread

1 POUND
3/4 c Water
2 c All-purpose flour
1 ts Salt
2 ts Oil
1 ts Sugar
1 1/2 ts Active dry yeast; Red Star

Place all ingredients in bread pan. Select dough setting. Press start.
When dough has risen long enough, machine will beep. Turn dough onto a
lightly floured countertop or cutting board. Gently roll and stretch dough
into a 12 inch rope.

FOR 1 1/2 POUND-With a sharp knife, divide dough into 8 pieces FOR 1 POUND
DOUGH-With a sharp knife, divide dough into 6 pieces

Roll each piece into a smooth ball. With a rolling pin, roll each ball
into a 6 or inch circle. Set aside on a lightly floured countertop; Cover
with a towel. Let pitas rise about 30 minutes until slightly puffy.
Position oven rack in middle of oven;preheat to 500 degrees. Place 2 to 3
pitas on a wire cake rack. Place cake rack directly on oven rack; bake
pitas 4 to 5 minutes until puffed and tops begin to brown Remove from oven
and immediately place pitas in a sealed brown

Paper bag or cover them with a damp towel until soft. Once the pitas are
softened, either cut in half or split open the top edge for half or whole
pitas. They can be stored in a plastic bag in the refrigerator for several
days or in the freezer for 1 or 2 months.

1 1/2 POUND YIELDS 8 PITAS 1 POUND YIELDS 6 PITAS

HINTS: Don’t give up the first time if not perfect. Here are tips: 1. The
pitas puff up during baking, so avoid using too much flour while rolling
them out. Keep unrolled balls covered to avoid them drying out. 2. Those
that don’t puff up perfectly during baking were probably torn or creased in
handling, so handle with care while rolling and transferring from counter
to cake rack. 3. Avoid overbaking, they will turn crisp and brittle.