Friday, November 20th 2009

Easy Pita Bread

2 c warm water
1 ts sugar
1 pk dry yeast (or 1 tb)
5 c all-purpose flour
1/4 c vegetable oil
2 ts salt

In mixing bowl, combine water and sugar, sprinkle yeast and let
stand for 10 minutes or until dissolved and creamy. Using electric
mixer, beat in 2 c. of the flour, oil and salt, beat for about 3
minutes or until smooth, scraping down side of bowl from time to
time. With wooden spoon, beat in enough of the remaining flour to
make stiff dough. Turn out onto lightly floured surface and knead
for about 10 minutes or until smooth and elastic. Place dough in
lightly greased bowl, turning to grease all over. Cover with plastic
wrap and let rise for 1 to 1 1/2 hours or until doubled in bulk.
Divide dough into 16 or 32 pieces. On lightly floured surface, roll
each piece into 7" or 4" rounds. Cover and let rise for 15 minutes
or until slightly risen.

Contact Lenses RGP - Rigid Gas Permeable
All major brands and lens types available at discount prices.

Meanwhile, heat ungreased baking sheet on lowest rack in 500 degree oven (240 C). Using floured metal spatula, quickly transfer 2 or 3 pita rounds to heated baking sheet, bake for 3 or 4 minutes or until puffed and light golden around edges. Repeat with remaining pita rounds. Let cool between damp tea towels. Pitas will collapse and soften slightly, but pocket will remain. (Alternatively, if crisp pitas are desired, let cool on racks) Pitas can be stored in plastic bags in freezer for up to 1 month. Makes 16 7" pitas or 32 4" pitas.

Bake for 30 to 35 minutes, or until firm and browned well. Serve
the kibbe from the pan or invert it onto a platter.