Pita Pocket Bread

Ingredients:

3 cups all purpose flour;

2 tsp dry active yeast;

1 tsp sugar;

1 tsp salt;

2 tbsp olive oil;

1 and 3/4 cup warm water.

Preparation:

In a big bowl add salt sugar n yeast mix nicely. Then add 1 cup warm water and let it sit for 10 min or till it become active .once its active mix oilve oil to it n then add flour one cup at atime and mix with spatula. Add warm water if necessary until all the flour(3 cups) nicely blend and no longer stick to the sides of bowl.Now grease the dough with oil nicely, cover it with damp cloth or cling wrap n let it sit for one hour or till the dough doubles in size.

After one hour remove the dough from the bowl n put on a lightly floured surface and knead it for 5 min until it become smooth. Cut the dough into 8 parts and make them into balls and let them sit for 10 min.

Preheat the oven to 500 F which take approximately 20 min.In this 20 min take the balls and roll it out into circles of approximately 8-10 inches with half cm thick.

Grease the baking tray with some oil. Place the pitas on the tray and bake them in the for oven 2-3 min per side ,it will rise automatically.

Remove pitas from tray ,let it cool for 2 mins ,then cut is into two halfs and pita pockets are ready to fill with your choice of stuffing or you can fridge it for later use .

Easy Pita Bread

Ingredients:

2 cup warm water;

1 ts sugar;

1 pk dry yeast; (or 1 tb);

5 cup all-purpose flour;

1/4 cup vegetable oil;

2 ts salt.

Preparation:

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" flat rounds.

Cover and let rise for 15 minutes or until slightly risen.

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. Turn once for about 15 or 20 seconds to brown the other side slightly.

Repeat with remaining pita rounds.

Let cool between damp tea towels. Pitas will collapse and soften slightly, but pocket will remain.