Recipe: Homemade Pita Bread

HOMEMADE PITA BREAD

3 cups all-purpose flour
2 teaspoons active or rapid-rise dry yeast
1 tablespoon granulated sugar
1/2 teaspoon salt
1 cup plus 2 tablespoons lukewarm water
1 tablespoon olive oil, plus additional for brushing tops of bread (optional)

In a large bowl, mix together flour, yeast, sugar and salt. Make a well in the center and add 1 cup plus 2 tablespoons lukewarm water and 1 tablespoon oil. Knead ingredients together for 5 to 10 minutes, until soft and smooth. Place in a greased bowl, cover with a kitchen towel and place in a warm, draft-free location for about 1 hour.

To make dough in food processor, pulse dry ingredients together; add liquid ingredients through feed tube while machine is running. Dough should form a ball that does not stick to the sides of the bowl. Knead for 1 to 2 minutes and let rise as directed above.

Punch down dough and divide into 8 pieces. Flatten each piece into a circle, about 6 inches diameter, by hand, with a rolling pin or a tortilla press. Fold each side of circle in towards the center and then roll out again to a 6-inch circle. Sprinkle each circle very lightly with water, cover with a kitchen towel and let rise for about 30 minutes.

Preheat oven -- with empty cookie sheet -- to 500 degrees F.

Brush tops of breads with a little olive oil, if desired. Place breads on preheated cookie sheet and bake for 7 to 8 minutes, until puffy. Wrap pitas in a clean towel immediately after removing from oven or place them in a paper bag to prevent crisping.

Makes 8 pitas
Source: Flatbreads From Around the World by Donna Rathmell German