Pita Bread

1 pkg (2 1/4 tsp) yeast
1 1/4 c luke warm water
3 c flour
2 tsp salt

Preheat oven to 500*.

Dissolve yeast in luke warm water. Stir in flour and salt. Stir into a rough ball. Knead on floured surface until smooth, adding flour as necessary.

Divide into 6 balls and knead each until smooth and round.

With a rolling pin, flatten each until 1/4'' thick and 4-5'' diameter.

Arrange rounds upside down on baking sheets.

Bake in a very hot over (500*) for 5 min or until puffed in the center.

Once finished, cut pitas in half. This creates the pocket.

If they are starting to burn and are not puffing, just pull them out and cut a slit in the pita to make the pocket. We fill ours with chicken salad, but you can also use regular sandwich fixings and lettuce. Very easy. Company will be impressed that you made home-made pitas. If your pitas are not puffing, try using almost hot water to dissolve the yeast. It seams to help. Pin It