Somebody asked for a pita recipe. I've never tried this one, which I got
from rec.food.recipes once. I did try several other recipes which didn't
turn out too good- and since I have a pita bakery in the neighborhood, I
just gave up..
Pita
5 to 5 1/4 cups flour
4 tsp salt
4 Tbsp. corn oil
3 1/2 to 4 cups water
2 packages active dry yeast
Mix flour, salt, oil and instant yeast (to be mixed into the flour like
baking powder) together and work in the water. The dough should be firm
and come off the sides of your mixing bowl. Turn onto a lightly floured
table and knead thoroughly, about 10 minutes. Knead each half by itself
and mix them up again.
Divide dough into small balls a little larger than a squash ball, which you roll between your palms, applying pressure. Put these balls under a dry cloth. Once all the dough is divided up, take the first ball and roll it out into a small circle with thickness of not more than 1/4 inch. Place these circles onto a floured wooden board (use wood, as plastic material will make dough stick to it and bread will not bake with a hollow middle). Cover the circles with a dry cloth and let them rest for about one hour. Pre-heat your oven on the highest possible heat, place these circles upside down (the top becomes the bottom on the bakins sheet) onto a lightly greased baking sheet and bake them only until very lightly colored. The bread will rise in the oven into big blown up balls, at which time they are more or less baked. Place them on a wire rack, and when cooled a little, press them together. These breads can be frozen for weeks and when needed, just put them into oven fo!
r a moment, to be hot and soft.
(from Seasoned in Singapore, published by The American Women's
Association, Singapore, 1983)