Homemade Pita Bread

FG note: try making 8 breads instead of 6 next time. Only two puffed and the breads were a bit thick. The dough is somewhat sticky and I had to keep putting flour on the counter in order to knead and shape them. The dough tends to be thicker on the edges than in the middle when you shape them. Try getting the edges thinner and the center thicker. They may puff better. Also, I did not roll them with a rolling pin. I simply push them down with my fingers.

1 pkg. yeast (2 1/4 teaspoons = 1/4 ounce)
1 1/3 cup warm water
1 tsp. sugar or honey
1 Tbsp. vegetable oil (olive oil is most traditional in Middle Eastern cooking)
1 tsp. salt
3 - 3 1/2 cups unbleached white flour (can replace 1 cup with whole wheat flour)

Mix the yeast and sugar into the warm water and wait for it to start working. Add the rest of the ingredients and knead until smooth and elastic. Let rise until double in bulk.

Punch down; divide into 6 [8] equal parts. Shape into balls, cover and let rise 30 minutes.

Roll each into a 6 - 7 inch circle, 1/8 inch thick. Place on greased cookie sheets (I could fit 3 on a sheet), cover and let rise 30 minutes. Note: if the pitas are too thick they will not puff up.

Place in a 450 degree preheated oven and bake until puffed and golden brown - about 10 minutes. When baked, remove, place on a rack for about five minutes to let cool slightly, then wrap breads in a large kitchen towel (this will keep the breads soft).

Makes 6 [8] pita breaeds