| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Yeast-brd, Savory-brd | 1 | Servings | |
INGREDIENTS
| 3 | c | King Arthur Bread Flour |
| 2 | ts | Instant yeast; NOT Rapid Rise! |
| 2 | ts | Dough conditioner; Another ingredient I am now out of, incidentally! |
| 2 | ts | Sugar |
| 2 | ts | Coarsely ground black pepper, more or less to taste |
| 1 1/2 | ts | Salt |
| 1 | c | Water |
| 2 | tb | Vegetable oil |
INSTRUCTIONS
Combine all ingredients in large bowl or bucket of bread machine. Mix and knead by hand, electric mixer or bread machine until dough is smooth and supple, adding addition liquid or flour as needed. Place dough in lightly greased bowl, cover and let rise 1 hour. (In bread machine allow machine to complete Dough cycle.) It won't rise very much; don't worry! Turn dough onto lightly oiled work surface. Divide into eight pieces. Roll three or four pieces into 6-inch circles. (Number of piecees depends on how many circles at a time fit on baking sheet.) Place circles on lightly greaased baking sheet and allow to rest, uncovered, 15 minutes, while you preheat oven to 500F. (Cover unrolled pieces of dough.) Place baking sheet on lowest rack in oven and bake pitas for 5 minutes; they should puff up. Transfer baking sheet to oven's middle rack and bake for an addition 2 minutes, or until pitas have browned. Remove pitas from oven, wrap them in a clean dish towl and repeat with remaining dough. Yield: 8 pitas *Note: Amount of liquid used will be a bit more in winter, a bit less in summer, as flour absorption differs with humidity. Posted to TNT - Prodigy's Recipe Exchange Newsletter by 4paws@netrax.net (Shermeyer-Gail) on Aug 16, 1997
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