 Place
water and sugar in large bowl and stir. Add
yeast and stir slightly.
Let rest
for 5 minutes. Mix in salt and flour
gradually, starting with 3 1/2 cups flour
then adding the rest.
More or
less water may be required, depending on the
brand of the flour. Use enough flour to
prevent dough from clinging to bowl.
Knead well for 5 minutes. Place a little
vegetable oil on palms
of hands and smooth all over to prevent
crusting. Cover with
plastic, then a cotton towel, and allow to
rest for 1/2 an hour.
Set oven at 500F. Divide dough into 8 balls.
Roll out each ball
into 1/4-inch thickness. Let rest covered
for 20 minutes on
generously floured table or counter top.
Bake on ungreased cookie sheets for 5-8
minutes or until lightly browned. The higher
the oven temperature the better the results.
May be kept in a plastic bag in the
refrigerator for several days or may be
frozen.
To warm pita, place on the rack in the oven
at 300F for 1-2
minutes.
Tips: Make sure there are no creases in the
dough and that the pitas are lying flat on
the cooking sheet.
Carefully open the oven door! At a
temperature of 500 degrees. |
