INGREDIENTS

INSTRUCTIONS

Years ago, a friend taught me a trick for making pita breads inflate.
After you have let the dough rise, punched it down, and shaped it  into
individual pitas (rolled thin), you place the pitas on a clean  kitchen
towel to sit for 30 minutes (covered with another towel).  Then you
place them on an ungreased cookie sheet UPSIDEDOWN* to bake.  Something
about turning them upside down immediately before putting  them in the
oven helps them to puff up.  Bake at 500 degrees F (or as  hot as your
oven will go) until they are puffed--less than 5 minutes.  Unlike
Jenka's husband, I don't like them crispy but soft so that you  can
fill them with sandwich fillings. I, too, think you can use any  plain
bread recipe, but I'll be glad to post the one I use if anyone  wants
it.  Last time I made pita, I adjusted the ingredient amounts  so that
I could use the bread cycle of my bread machine. I couldn't  believe
how much easier that made the process, as I could have the  dough all
ready for me to shape when I got home from work. From:  Bread-Bakers
Archives: ftp.best.com/pub/reggie/archives/bread/recipe  Recipe By    
: <eat-lf@lists.best.com> (Deborah Kirwan)

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