Pita (Pocket Bread)

Cooking Instructions

1. In large bowl, combine 1-1/2 cups flour, salt, yeast and sugar. In 1-quart saucepan over medium heat, heat water and salad oil until very warm (about 120 to 130F.).

2. With mixer at low speed, beat liquid into dry ingredients; beat until just mixed. Increase speed to medium: beat 2 minutes, occasionally scraping bowl. Stir in enough additional flour (about 2 cups) to make a soft dough.

3. On floured surface, knead dough until smooth and elastic, about 5 minutes, adding more flour as needed. Shape into ball; place in greased medium bowl, turning over to grease top. Cover; let dough rise in warm place, away from draft, until doubled, about 1 hour.

4. Punch down dough; turn onto floured surface.

5 Cut dough into 6 pieces; cover; let rise 30 minutes. Meanwhile, lightly sprinkle 3 ungreased cookie sheets with cornmeal.

6 On lightly floured surface with lightly floured rolling pin, roll each piece of dough into a 7-inch circle.

7 Place 2 circles on each cookie sheet. Cover with towel; let rise in warm place 45 minutes or until doubled in height.

8 Preheat oven to 475F. Bake 8 to 10 minutes until pitas are puffed and golden brown. Serve pitas immediately with favorite filling.

9. To serve later: Cool 5 minutes then place warm bread in plastic bags to keep moist and pliable. To reheat: Preheat oven to 375F. Wrap pocket breads in foil and heat 10 minutes or until hot.