and sugar in water. Sift the flour and salt
together and add to the yeast. Knead dough
well on lightly floured board.
20 balls. Roll out each ball till 1/2-inch
thick and about 5 inches across, on floured
board. Cover and set to rise for 30 minutes.
each ball with rolling pin. Bake at 350
F/175 C for 12 minutes until puffed up and
upset when the pittot [pl of pitta] "fall,"
when cool. That's the way they should be!"