Pitas

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Recipe bydror

Notes:

Makes a dozen slightly smaller than standard.
Adapted from Bake Your Own Bread.

Categories:
- Bread
- Middle Eastern

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Ingredients:

1 Package active dry yeast
2 Tablespoons honey (optional)
1 teaspoon salt
2 cups hot wanter, 125F. You should be able to touch the water, just barely.
5-6 cups white flour
2 Tablespoons olive oil

Combine the yeast, salt, hot water and honey in a large bowl. Stir.
Add the first 4 cups of flour and stir them in.
Spread the 5th cup on the counter/board and pour the dough on the flour. Alternatively, just kneed it in the bowl.
Kneed the dough for 5-10 minutes. I do it by grabbing it from the side and folding it, leaning and flattening it, and then repeating. As the dough gets sticky, add the last cup of flour.
Put the dough back in the bowl.Sprinkl the olive oil on all sides.
Cover with a plastic bag or wet towel.
Put in a warm place if possible, and wait for 1-1.5 hours. The dough should double is size.
Take the dough out from the bowl onto the counter.
Cut the dough in half, then cut each half in thirds so you have 12 balls. Flatten each ball so that it takes the shape of a pita. You can do it with your hands or with a rolling pin.
Let rise 20 minutes.
Preheat the oven to the 550 or the highest temperature it will go.
Put 4 Pitas on an ungreased baking sheet. There should be a little flour left on it that will stop it from sticking.
Bake for 5 minutes. Take out, the pitas should be puffy.
Do the other two batches.