PITA BREAD (POCKET BREAD)

2 c. warm water (115-120* F)

1 T. yeast

2 T. sugar

2 t. salt

5-6 c. flour

Dissolve yeast in warm water. Add sugar and salt. Beat until dissolved.

Add 3 cups of the flour and beat with mixer until smooth. Add remaining 2 cups flour making a soft dough.

Knead 5-8 minutes by hand or in mixer, adding additional flour if dough is too sticky. 

Final dough is soft, smooth, and elastic.  

Cover dough (can grease top) and let rise until double (usually 1 hour). Punch down. 

Can use for French bread or breadsticks

For pocket bread:

1. Cut dough into 16 equal portions.
2. Form each portion into a round ball.
3. Use a covered rolling pin; roll each ball into a flat circle 1/16 “ in thickness. Do not allow creases in dough
4. Set each pita on a floured counter. Allow to rest 10-15 minutes.
5. Preheat oven to 450* (very hot)
6. Put tiles or heavy cookie sheet on lowest rack of oven at time of preheating.
7. Put 2-4 pitas in the oven. Close door and watch as they puff, then turn them over with a pancake turner. Let second side cook for 2-3 minutes. Pitas are golden brown.
8. Remove from oven onto a wire rack. Slit down middle when you are ready to eat them.