Recipe - Saudi Arabian Pita Bread

1 pack Active dry yeast
3 Three fourths cup Flour
One fourth cup Shortening
1 One half teaspoon Salt
1 One fourth cup Warm water

In large mixer bowl soften yeast in warm water. Add 2 cups flour,
shortening and salt. Beat at low speed of electric mixer for One half minute,
scraping bowl. Beat 3 minutes at high speed. Stir in as much remaining
flour as you can mix in with a spoon. Turn onto lightly floured work
surface. Knead in enough remaining flour to make a moderately soft dough
that is smoooth and elastic.(5 minutes) Cover, let rest in a warm place
about 15 minutes. Divide into 12 equal partions. Roll each between floured
hands into a very smooth ball. Cover with a damp cloth, let rest 10
minutes. Using fingers, gently flatten balls. Cover, let rest 10
minutes.(keep dough pieces covered until ready to use.) On well floured
surface lightly roll one piece of dough at a time into a circle 7 inches in
diameter, turning dough over once. Do not stretch,puncture or crease
dough(Work with enough flour so dough does not stick) Place on baking
sheet. Bake rounds, 2 at a time, in a 450 F oven about 3 minutes or until
dough is puffed and softly set. Turn over with a spatula, bake about 2 more
mintes, or until dough is light brown. Repeat with remaining dough, baking
one batch before rolling the next batch. To serve, slice bread crosswise,
fill pocket with desired filling Makes 12 rounds. From Avon's International
cookbook.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini