Pita Bread

Feb/99 Recipe of the Month is Pita Bread. This flat, round bread is yeast leavened and baked in a very hot oven. Its two layers are almost separated during baking, creating a hollow center which can be split, making a pocket. It can be opened at one end and filled for a sandwich or cut in half for two smaller sandwiches.


MMMMM----- Recipe via Meal-Master (tm)
      Title: Garvick's Pita Bread
 Categories: Breads, Tested
      Yield: 1 servings
  2 1/2 c  Warm water
      1 t  Sugar
  3 1/2 t  Active dry yeast
    1/2 t  Salt
  5 1/2 c  Whole wheat flour
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
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, you'll get a blast of super hot air in your face.
      I speak from experience.   :)

For some ideas on how to use this delicious bread go to:

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