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 sheet then tea towel and allow
to rest for 20-30 minutes.
Set oven at
500 degrees. 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
greased cookie sheets for 5-8 minutes or
until lightly browned. The higher the oven
temperature the better the results. May be
kept in plastic bag in the refrigerator for
several days or may be frozen. To warm pita,
place the round on the rack in the oven at
300 degrees for 1-2 minutes. This bread
adapts very well to any type of food. It is
served with every Lebanese meal. Tear
bite-size piece from the pita round, and use
it to pick up morsels of food from the
plate.
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