Mediterranean Cuisine
Pita Bread
2 1/2 c. warm water
2 packages active fry yeast
1 T. salt
5-6 c. flour
vegetable oil
Sprinkle yeast over water and stir until dissolved. Add salt. Gradually add flour, kneading constantly until dough is smooth. Place in a large greased bowl. Cover and let rise in a warm place until doubled in size, about 1 hour. Punch down gently. Preheat oven to 375F. Divide dough into 24 equal portions, shaping into a ball. On a floured surface roll out each portion into a 6 inch cirlce. Place on greased baking sheets. Bake 10-12 minutes untill bread puffs. Store immediately in zip lock bags.
Soft Bread Sheets
Pita Bread Dough (above)
Prepair dough as above to the point of pinching off dough into 3 inch pieces. Roll out each piece onto a floured surface until approximately 6 inches in diameter. Let rest 10 minutes. Lightly oil a large wok or griddle and place on hot surface. Cook dough until browned, then turn. Place in a zip lock back to cool.