PITA BREAD

Pita Bread image

Provided by Diana Adcock

Time 3h3m

Yield 12 pita breads

Number Of Ingredients 6

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3 1/2 cups bread flour (plus extra for dusting)
1 teaspoon salt
1 packet dry active yeast
1 teaspoon sugar
1 teaspoon olive oil
1 1/3 cups water

Steps:

Sift flour and salt together in a large bowl.
Combine yeast, sugar and 1/3 cup very warm water-give a quick stir and set aside for 5 minutes to activate yeast.
Make a well in the flour/salt mixture and add the yeast, 1 cup warm water and the olive oil.
Gently stir to gather dough into a ball-you may need a touch more water-depending on where you live, altitude.
Turn out and knead for 10 minutes.
Put into a LIGHTLY greased large bowl, cover and place in a warm spot for around 1 1/2 to 2 hours.
Punch down and knead to smooth.
Cut dough into 12 pieces, form into rounds, roll out and place on a dusted baking sheet, cover and let rest for 45 minutes.
Preheat oven to 500F degrees.
I use my large cast iron skillet for this part, so I place it in the oven and when really hot I place in two pitas and let bake for around 3 minutes-you can broil for 1 minute if you like, just to get the tops browned.
I wrap the cooked pitas in a slightly damp tea towel for a minute or two-then cool and place in plastic bags.
This process can also be done on a cooking sheet.