Here is more Pita for you. I've actually made this one but this is the
original recipe I got for it:
Pitas (Copyright, 1999 Linda Whitley)
2 1/4 Tsp. SAF yeast (instant or breadmachine yeast)
1 1/4 C. Warm water
3 1/4 to 3 3/4 C. Bread flour *
1/4 C. Olive Oil
1 1/2 Tsp. Salt
* or whole wheat flour with 1 Tbs. or so of vital wheat gluten added, or
part of each, adjusting the amount of VWG accordingly
Preheat oven to 450F (425F, if using a dark pan) with a baking sheet in the
oven on a lower rack. Mix and knead** to form a moderately soft dough,
adding additional flour if necessary. Cover and let dough rest 15 minutes.
Divide dough in to 8 to 12 equal pieces. Keep all dough pieces covered when
not in use. Shape each piece into a smooth ball. (HINT: Roll it in circles
between your palm and a countertop with your hand cupped.) After forming
all pieces into balls, start flattening them slightly in the order in which
they were formed into balls. Be careful not to crease the dough when
flattening the balls. Coat each piece of dough with flour. Cover and let
rest for 10 minutes.
Take out two pieces of dough, keeping remaining pieces covered. Working
back and forth between the two pieces of dough, roll them out gradually to
form circles. Be careful not to crease, pinch, or pull the dough. (NOTE: It
may be helpful to use a small rolling pin for some or all of this.) Dough
circles should be approximately 7 or 8 inches in diameter and about
1/8-inch thick. (Thickness takes priority over diameter.) Without creasing,
pinching, or pulling the dough, toss (or place) both pieces on the hot
baking sheet.
Leave the oven light on while pitas are baking. When pitas have puffed up
well (a few minutes), bake another 30 seconds. Remove pitas from baking
sheet (and oven) and stack on rack (or plate). Repeat with two more pieces
of dough until all pitas have been baked. While one pair of pitas is baking,
I roll out the next pair. (NOTE: If a pita is pinched, creased, or
stretched, it will probably not puff up or will not puff up completely. If
a pta happens to not puff up as it should, take it out when it is done and
use it for flatbread.
Posted by Linda Whitley to ABMTalk #548, 11/23/99
Risa's notes:
** If doing in bread machine, place ingredients for dough in bread pan
according to manufacturers directions. Use dough cycle.
Then follow rest of instructions as written to form pitas and to bake them.
RisaG