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Pita Bread




Source of Recipe


Lutheran Cookbook


Recipe Introduction


Note* Due to the high temperature of the oven, the cookie sheets may turn black. I would not use teflon coated pans for this recipe.


List of Ingredients




2 cup water
2 pkg. yeast
1/4 tsp. sugar
1/4 cup olive oil (may use Mazola oil)
1/2 tsp. salt
5-6 cups whole wheat flour
cornmeal



Recipe



Make a dough of water, sugar, yeast, oil, salt and whole wheat flour. Knead for 10 minutes. Let rise for 90 minutes. Punch down. Shape in to 8 or 9 balls. Let rise 30 minutes. Roll out balls with a floured rolling pin to 1/4 -1/8 inch thickeness in an oval shape, approximately 8 inches long and 5 inches wide.

Bake on an oiled sheet sprinkled with cornmeal at 500 degrees on the lowest rack for aboutr 3-4 minutes. Then move to the next rack up for 2-3 minutes more.

Remove from oven. Keep covered with a cloth. When ready to use, cut in half and carefully slit open to create a pocket, and fill with salad-vegetable, salmon or whatever you like to put in.