Prep Time: 45 minutes
Cook Time: 10 minutes
Rising Time: 1 hour, 30 minutes
Total Time: 2 hours, 25 minutes
Yield: 10 to 12 pita breads
- 2 teaspoons active dry yeast
- 1 tablespoon sugar
- 1 1/4 cups warm water (about 110 to 115°)
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
Oil a large bowl; place dough in bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place free of drafts for 1 1/2 to 2 hours. Dough should be doubled in bulk. Knead for a few minutes then divide into balls about 2 1/2 inches in diameter. Roll balls into circles on a lightly floured surface with floured rolling pin, or flatten into circles with hand. The circles should be about 1/4-inch thick and about 7 inches in diameter. Sandwich the circles between floured cloths and let rise for about 20 minutes in a warm place. Preheat oven to 475°. Sprinkle cookie sheets with flour or oil. Place loaves on baking sheets and bake 5 to 10 minutes. If baking sheets are oiled, turn pita loaves to brown both sides. Remove to wire racks to cool.
Makes about 10 to 12 pita breads.