Pita Bread (Pocket Bread)


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There's nothing like fresh-baked pita to use for any occasion. Try it with hummus, falafel or anything else you can think of.

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  • 3 C. warm water
  • 1 Tbs. active dry yeast
  • 2 Tbs. oil
  • 1 Tbs. salt
  • 6 C. whole wheat flour

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Dissolve yeast in warm water.  Add oil and mix in 3 C. flour.  Beat very well until the dough is smooth and stretchy.  Add the salt and begin adding remaining flour cup by cup, mixing well.  Knead it in the bowl until it is no longer sticky, then turn it onto a floured board.  Stop kneading in flour when the dough is firm and smooth but not stiff.  Return the dough to its bowl, brush it with oil, and let it rise until double in bulk. Punch the dough down and divide it into 24 pieces. Shape them into perfectly smooth balls, and allow the dough to rest for 10 minutes.

Preheat oven to 450 degrees. Take three or four dough balls and roll them on a floured board into 1/4 inch thick flat cakes with no creases.  Use flour on your rolling pin if the dough is sticky. Bake on oven floor as directed above for about 5 minutes, or until the breads puff up and start to brown. If they begin to brown on the bottom before they are done on top, finish baking them on the top rack of your oven while beginning the next batch on the bottom, lowering the temperature slightly.   

To keep them soft for stuffing, cover the bread with a warm damp towel and tuck them away from drafts in a corner.  They are at their best served warm or reheated.

Yield: 24 pitas   

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