Yeast- Pita Bread
List of Ingredients
5 cups all-purpose flour
1 package Fleischmann's Rapid Rise Yeast
1 1/2 teaspoons salt
1 teaspoon sugar
1 3/4 cups hot water (125 to 130 F)
2 tablespoons vegetable oil, at room temperature
Cornmeal
Recipe
Set aside 1 cup all-purpose flour. Mix remaining flour, salt, sugar, and Fleischmann's Rapid Rise Yeast in large bowl. Stir in hot water and vegetable oil. Stir in enough reserved flour to make a soft dough. On lightly floured surface, knead until smooth and elastic, about 8 to 10 minutes.
Place dough in greased bowl, turning to grease top. Cover and refrigerate for 2 to 24 hours.
Divide dough into 12 pieces. On floured surface, shape each piece into a smooth ball, pinching at bottom to seal. Roll balls into 6-inch circles.
Lightly sprinkle 3 to 4 ungreased baking sheets with cornmeal. Place circles on baking sheets; cover. Place each baking sheet on large shallow pan filled with boiling water. Let circles rise until slightly puffy, about 15 to 20 minutes.
Place one baking sheet in 475 F oven on bottom oven rack. Bake circles 5 minutes or until puffed and lightly browned on bottom. Repeat with remaining baking sheets. Cool. Store in plastic bags.
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