Pita Bread

Prep: 10 min plus - Cook: 20 min (4 minutes each) - Total: 3 hour 30 min
Yield: Serves 4 – 6 large of up to 15 small
If you are careful with your proportions, you won't wind up with a sticky nightmare!


INGREDIENTS:

• Active dry yeast (about 2 1/4 tsp)
• 1/2 cup lukewarm water (100 - 110 deg. F; hot to the touch)
• 3 1/2 cups flour
• 1 1/4 tsp salt
• 1 tsp sugar
• 1 cup (8 fl oz) lukewarm water

TOOLS: Mixing bowl, paddle or similar to transfer bread to and from oven, pizza tile, oven.


STEPS:

1. Dissolve yeast in 1/2 cup lukewarm water, add one tsp sugar, stir and let stand for 10 minutes until frothy.
2. Combine the flour and salt, mix thoroughly using your hands or a spatula; add the yeasty water and about 1/2 the lukewarm water; mix and gradually add more water a few TBSP at a time (it can be very sticky until well mixed) until firm and elastic and just a little sticky (may adhere to your hand).
3. Turn dough on to a lightly floured working surface and knead for 10 minutes or until dough is smooth and elastic. In a bowl, cover with a plastic wrap and leave in a warm, draft-free place to rise for 2-3 hours.
4. When dough has nearly doubled in size, punch down, knead lightly, pinch off hand fulls to form into balls, any size you like - between a ping-pong and a tennis ball.
5. Put pizza stone in oven on lowest rack; pre-heat oven to 450 deg. F
6. Place balls on a lightly floured surface a few inches apart, cover and rest for 10 - 15 minutes
7. Flatten with floured Tortilla press.
8. Set aside, covered, for another 10 minutes.
9. Using a pre-heated pizza stone or baking sheet; transferring the bread to the hot stone or sheet and baking for about 4 minutes - when the bread has 'popped' and browned ever so slightly on the edges or top. The time depends on how thick and moist your bread is and how hot the oven is.
10. Allow to cool, flatten, store in plastic bags. Can be refrigerated or frozen, with appropriate re-heating or micro-waving.

Thanks to http://www.e-rcps.com/m_e/pita.shtm