Recipe - Round Flat Arabic Bread (Pita)

1 tablespoon Dry yeast; (1 pkg)
1 teaspoon Sugar
1 cup Warm water
15 cup White flour; unbleached
4 One half tablespoon Salt
5 cup Warm water
(add 1 One half cups nonfat dry
milk; optional
To water and beat well)
3 tablespoon Olive oil

Proof the yeast by dissolving the yeast & sugar in 1 cup lukewarm water for
5 to 10 minutes.

Mix 14 cups flour and salt together in a large bowl, reserving 1 cup flour
for kneading. Add 5 cups lukewarm water, oil, and the yeast mixture all at
once to flour. Stir with wooden spoon or with hands until dough sticks
together. Turn out onto a floured board or cloth and knead very well.
Gradually add the reserved flour to keep dough from sticking. Kneading may

take 10 to 15 minutes. Dough is ready when it feels elastic; bubbles will
break on the surface when you form it into a ball. NOTE: It is important to
knead this dough sufficiently. Proper kneading will insure that the breads
puff up, or balloon, during the short, very hot baking time. Otherwise, the
air pocket that creates the top & bottom layers of bread may not form
completely.

Place in a greased bowl and cover with a dry cloth. let dough rise in a
warm place, undisturbed, until it doubles in size (about 2 hours). Punch
dough down. Oil hands and divide dough into 25 to 30 balls the size of
small oranges. Again, cover them with a dry cloth and place in a warm spot
to rise for 30 minutes.

Roll each ball into a 7 to 8 inch circle, One fourth inch thick or less. Place
circles of dough on flat boards or a table. Cover with dry cloth and let
rise 1 hour. Meanwhile, preheat oven to 450 degrees.

Place breads on baking sheets, 2 per sheet. When you remove the dough
rounds to the baking sheets, flip them so the top side becomes the bottom
side on the sheet. The moister surface is now exposed and rises more
easily than the other, which may have dried out slightly. Bake in midoven,
2 sheets (4 breads) at a time, for 4 to 6 minutes. After 2 to 3 minutes,
the breads will rise and balloon on the baking sheets. Bake 2 to 3 minutes
longer, until just slightly brown on the bottom.

Slide breads onto a board to cool, and spray immediately with water. Cover
with a damp cloth. When completely cool, flatten them gently with your
hand and stack in a pile. Cover stack with a damp tea towel for 2 to 3
hours.

Yield: 25 to 30 breads. Freezes well.

From: Jenny L. Berger jjberger@computek.net
From: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : Lebanese Mountain Cookery, Hammady