| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Arab |
Bread, Biscuits & |
6 |
Servings |
INGREDIENTS
| 1 |
pk |
Active dry yeast |
| 1 1/3 |
c |
Warm water (105-115F) |
| 1 |
tb |
Vegetable oil |
| 1 |
ts |
Sugar |
| 1 |
ts |
Salt |
| 3 |
c |
All-purpose flour (up to 1/2 cup more, if needed) |
INSTRUCTIONS
Dissolve yeast in warm water in large bowl. Stir in oil, sugar, salt and 2
cups of the flour. Beat until smooth. Stir in enough remaining flour to
make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic,
about 10 minutes. Place in greased bowl; turn grease side up. Cover; let
rise in warm place until double, about 1 hour. (Dough is ready when
indentation remains when touched.)
Punch down dough; divide into 6 equal parts. Shape into balls. Cover; let
rise 30 minutes. Roll each ball into a 6-7" circle 1/8" thick on floured
surface. Place 2 circles in opposite corners of each of 3 cookie sheets.
Cover; let rise 30 minutes.
Heat oven to 450F degrees. Bake until loaves are puffed and golden brown,
about 10 minutes.
NOTES : There are many Middle Eastern names for this bread: Pita, Arab
bread, Israeli flatbread and Armenian bread. It's a bread very handy for
stuffing, and like the tortillas of Mexico, it can be cut into wedges for
scooping, too.
Recipe by: New International Cookbook Posted to MC-Recipe Digest V1 #671 by
Creedenite@aol.com on Jul 14, 1997
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