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Pita Bread

Recipe Link: http://www.sonic.net/webpub/bread-machine/how-tos/lesson_7/pita_bread.html

List of Ingredients




1-1/4 Cups Water
3-1/2 Cups Bread Flour
1 Tsp. Salt
2 Tbsp. Olive Oil
2 Tsp. Instant Yeast


Recipe



Place all of the dough ingredients in your machines full assembled pan and select the dough or manual cycle. Press start. When the machine is finished removed the dough to a floured work surface and work the air out of the dough. Shape the dough in to a single smooth ball and the divide half and then cut that half in half and so on until you have 8 equal pieces of dough. Shape each piece of dough in to a smooth round ball and then flatten in to a disc about 1-inch thick. Cover the dough with a damp towel and allow to rest for 10 minutes, while waiting for the dough to rest preheat the oven to 475 degrees and place a baking stone or baking sheet in the oven (a baking stone is best). Using a rolling pin roll each piece of dough out into a circle that is about 1/4 to 1/3-inch thick. Do this will all of the pieces of dough. With the oven to temperature sprits the oven with water using a spray bottle and quickly place the first round of dough on the hot baking stone or baking sheet. Reduce the oven to 450 and bake the dough for 3 minutes and then remove. Do not wait for the dough to brown as it will dry out too much. The dough after 3 minutes should look like a big balloon and still be white in color. Remove the pita from the oven to a wire rack to cool. Repeat the baking procedure with the remaining dough spritsing the oven before each pita is baked. If your stone or baking sheet is large enough to handle two rounds of dough at once without them touching you can do two pitas at once. After the pitas from the oven have cooled and deflated a bit it is a good idea to wrap them in a towel (you can stack them) and then cover them with a damp towel. When all of the pita have been baked and they have cooled put them in a large heavy duty freezer grade zip-lock bag. Use within a day or two as they dry out fast. When you cut the pita in half you should have no trouble separating the two sides of the dough to form your pocket.