Pita Bread

Pita Bread

1 package active dry yeast (2 1/2 tsp)
1 1/2 cups water, warm (105-115F)
1 tsp sugar
1 tsp salt
3-4 cups all-purpose flour

Combine sugar, water and yeast. Let stand for 10 minutes, until slightly
foamy.
Stir in salt and 3 cups of flour, until dough is smooth. Add remaining flour a
tablespoon or two at a time, mixing until the dough pulls away from the sides
of the bowl into a ball. Turn out onto a lightly floured surface and knead until
smooth and elastic, 4-5 minutes. Place in a lightly oiled bowl, cover with
plastic wrap, and let rise until doubled in size, 1 1/2 hours.
Turn on your broiler, leaving the rack in the center of the oven, and very lightly
oil a baking sheet.
Punch the dough down and divide it into 10 even pieces. Shape each into ball
by grasping the corners of each piece and pinching them together. Cover the
balls with a clean dishtowel and allow the dough to rest, for 15 minutes so
they will be easier to roll out.
Roll out until balls form circles about 1/8 inch thick.
Place on baking sheet (you may have to do them in groups of only 2 or 3) and
broil for 2 minutes, until lightly browned. Flip over and broil again for 1 1/2 - 2
minutes, until browned. You may have to adjust the cooking time a bit,
depending on how hot your broiler gets.
Remove from oven and cool between kitchen towels to keep the pitas soft.
Once they are cool, store in an airtight container.
Makes 10 pitas.