| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Arab | Breads, Middleeast | 12 | Pita loave | |
INGREDIENTS
| 8 | c | FLOUR |
| 1 | tb | SALT |
| 2 | tb | SUGAR |
| 1 | pk | YEAST |
| 2 1/2 | c | WARM WATER |
INSTRUCTIONS
SIFT DRY INGREDIENTS. SOFTEN THE YEAST IN THE WARM WATER. WHEN BUBBLY STIR WELL AND ADD TO THE DRY MIXTURE. MIX THOROUGHLY WITH HANDS. KNEAD IN A lg BOWL ADDING WATER OR FLOUR IF NECESSARY. THE DOUGH SHOULD BE SMOOTH AND FIRM BUT NOT STIFF. BRUSH THE DOUGH WITH SOFT BUTTER AND COVER THE BOWL. LET THE DOUGH RISE UNTIL DOUBLED IN BULK THEN PUNCH DOWN AND TURN IT OUT ONTO A FLOURED BOARD. DIVIDE INTO 12 PIECES. IF YOU HAVE A SCALE YOU COULD WEIGH. EACH SHOULD BE ABOUT 5 OZ. SHAPE INTO BALLS AND LET REST COVERED 10 MIN. HEAT OVEN TO 450*F. WHEN HOT, ROLL EACH BALL INTO CIRCLE AND PLACE ON COOKIE SHEET. MAKE SURE NO CREASES OR WILL NOT RISE PROPERLY IN OVEN. BAKE ABOUT 10 MINUTES OR UNTIL TOPS ARE BROWN AND PUFFY. REPEAT FOR REMAINING BALLS. BEST SERVED WARM. THE PUFFYNESS WILL SETTLE DOWN AND LEAVE A POCKET TO FILL WITH GOODIES Posted to MM-Recipes Digest V4 #073 by valerie@nbnet.nb.ca (valerie) on Mar 12, 1997
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