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PITA BREAD




Source of Recipe


Susan






List of Ingredients



• 1 pkg. dry yeast
  
• 2 Tbsp. honey
  
• 2-1/2 cups warm water
  
• 6 to 7 cups flour
  
• 4 tsp. salt
  






Instructions



1. In a small bowl, dissolve yeast and honey in 1/2 cup warm water and let stand for 10 minutes. In a large bowl, combine 3 cups flour and salt; add yeast and remaining 2 cups water. Beat at medium speed for 2 minutes, scraping sides of the bowl. With wooden spoon, stir in 3 more cups flour. Turn unto a well floured board and knead for 8-10 minutes until smooth and elastic, adding more flour, if needed. Put in greased bow and turn to grease top of dough. Cover and let rise until double in bulk, about 1 hour. Preheat oven to 450 degrees F. Punch dough down and turn onto a floured surface , dividing into 12 pieces; cover and let rest for 10 minutes. Roll each piece into 6” circles, 1/8” thick (roll out only as many as will fit on your baking sheet at one time. Arrange circles on engrossed baking sheet on bottom shelf of the oven and bake for 10 minutes. Repeat, for a few minutes to brown slightly. Cool on wire racks. Store in refrigerator up to 24 hours or freeze for 4 weeks. Thaw wrapped, at room temperature for 1 to 2 hours. To serve, place in a 300-degree oven for 4 to 5 minutes. Halve each pita bread and if necessary, split with a knife.