Pita

• 1 tablespoon (1 packet) active dry yeast
• 1 1/4 cups lukewarm water
• 2 teaspoons kosher salt
• 1 tablespoon oil
• 3-4 cups unbleached white flour

1. Place the yeast and water in a dishpan or large mixing bowl and stir with a wooden spoon.
2. Add the salt, oil, and 3 cups of flour and continue to stir, adding more flour a little at a time, until the dough is easy to handle.
3. Knead for 5 minutes, or until the dough is smooth and shiny.
4. Shape into a ball.
5. Spread a little oil on the bottom and sides of the bowl.
6. Add the ball of dough, then turn it over, oiled side up.
7. Cover and set in a warm spot for about 50 minutes, or until the dough doubles in bulk.
8. Lightly oil a large baking sheet and set aside.
9. Punch down the risen dough and cut in half, then cut each half into 4 equal pieces (for a total of 8).
10. Form each piece into a ball and let rest for 10 minutes.
11. On a floured board, roll out each ball of dough into a 1/4-inch-thick circle.
12. (Dont be concerned if your circles are irregular; the handmade look is part of their charm.)
13. Place the circles on the prepared baking sheet, cover with a towel, and let rise 30 to 40 minutes, or until doubled in bulk.
14. Place in a preheated 475F oven and bake about 15 minutes, or until the pitas have just started to brown.
15. Remove from the oven and cover the pitas with a clean kitchen towel (to keep them soft as they cool).
16. They will lose their puffiness, but when you carefully split one open, you will find a pouch in the center.

active dry yeast, water, kosher salt, oil, unbleached white flour

Taken from www.cookstr.com/recipes/pita (may not work)