Recipe - Peppered Pita Bread

3 cup King Arthur Bread Flour
2 teaspoon Instant yeast; NOT Rapid
Rise!
2 teaspoon Dough conditioner; Another
ingredient I am now out of,
incidentally!
2 teaspoon Sugar
2 teaspoon Coarsely ground black
pepper, more or less to
taste
1 One half teaspoon Salt
1 cup Water
2 tablespoon Vegetable oil

Combine all ingredients in large bowl or bucket of bread machine. Mix and
knead by hand, electric mixer or bread machine until dough is smooth and
supple, adding addition liquid or flour as needed. Place dough in lightly
greased bowl, cover and let rise 1 hour. (In bread machine allow machine to
complete Dough cycle.) It won't rise very much; don't worry!

Turn dough onto lightly oiled work surface. Divide into eight pieces. Roll
three or four pieces into 6inch circles. (Number of piecees depends on how
many circles at a time fit on baking sheet.) Place circles on lightly
greaased baking sheet and allow to rest, uncovered, 15 minutes, while you
preheat oven to 500F. (Cover unrolled pieces of dough.)

Place baking sheet on lowest rack in oven and bake pitas for 5 minutes;
they should puff up. Transfer baking sheet to oven's middle rack and bake
for an addition 2 minutes, or until pitas have browned. Remove pitas from
oven, wrap them in a clean dish towl and repeat with remaining dough.
Yield: 8 pitas

*Note: Amount of liquid used will be a bit more in winter, a bit less in
summer, as flour absorption differs with humidity. Posted to TNT
Prodigy's Recipe Exchange Newsletter by 4paws@netrax.net (ShermeyerGail)
on Aug 16, 1997