Pita Bread

1. Basic Steps: Proof; Mix; Knead; Rise; Portion; Rise; Bake.

2. Mix yeast, sugar and 1/4 c of warm water in a small bowl. Set aside to proof yeast, about 10 minutes.

3. In a large bowl, pour in yeast mixture, then flour, olive oil and salt. With a wooden spoon mix in about 1/2 cup of the remaining warm water. Add water a tablespoon at a time as needed to make a firm dough. Knead by hand for about 8-10 minutes till smooth.

4. Wipe a large bowl with a little oil, add dough and cover with plastic. Let rise in a warm place until doubled in size, about 1 1/2 to 2 hours.

5. Punch down dough and knead briefly. Cut into 6 equal pieces. Roll pieces into balls, place on a cookie sheet and cover with plastic wrap. Let rise till doubled again, another 20-30 minutes.

6. Preheat oven to 400°. Roll out each ball into a 6-7" round, taking care not to pierce dough surface (or pita won't puff).

7. Place rounds on a cookie sheet, brush each generously with olive oil, and bake about 5-8 minutes till tops begin to brown and pitas puff.

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Nutrient	Quantity
Water	59.2382 g
Calcium, Ca	5.925 mg
Sodium, Na	1.185 mg
Ash	0.0415 g
Copper, Cu	0.0041 mg
Magnesium, Mg	1.185 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	0	0	0	0
Water	0.25 cup	0	0	0
active yeast	2 teaspoons	0	0	0
self rising flour	3 cups	0	0	0