Bread: Pitas
Source of Recipe
unknown
List of Ingredients
3/4 cup very warm water -- up to 1
1 package active dry yeast -- (or 1 tablespoon)
1 tablespoon sugar
2 3/4 cups all purpose flour
1 teaspoon salt
1 teaspoon vegetable oil
Recipe
1. Combine 1/4 cup of the water, yeast, and sugar. Stir to dissolve
yeast and let stand until bubbly, about 5 minutes.
2. Fit processor with a steel blade. Measure flour, salt, and oil
into work bowl. Process on/off to mix.
3. Add yeast to flour mixture. Process until blended, about 10
seconds.
4. Turn on processor and very slowly drizzle just enough remaining
water through the feed tube into flour mixture so dough forms a ball
that cleans the sides of the bowl. Process until ball turns around
bowl 25 times. Turn off processor and let dough stand for 1-2
minutes.
5. Turn on processor and gradually drizzle enough of the remaining
water to make dough soft and satiny, not sticky. Process until dough
ball turns around bowl 15 times.
6. Let dough stand, covered, in a bowl (or work bowl of processor if
you won't be using it again) at room temperature until almost doubled,
45-60 minutes. Process on/off to punch down dough (or do by hand in
separate bowl)
7. Turn dough onto a lightly floured surface. Divide dough into 8
equal parts. shape each part into a ball. Roll out each part into a
circle 6 inches in diameter (if you have a small tortilla press, you
can use one for this) and place on an ungreased, floured cookie sheet.
Cover loosely with plastic wrap and let stand in a warm place until
nearly doubled, about 45 minutes.
8. Heat oven to 500 degrees, Bake until lightly browned and puffy, 5
to 7 minutes.
9. Remove from cookie sheet and place on paper toweling. Cool.
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