INGREDIENTS

INSTRUCTIONS

Date: Fri, 3 May 1996 20:03:29 -0400
From: GwynneC@aol.com
(from Mollie Katzen's 15th anniversary revised Moosewood Cookbook)
This makes twelve small or 6 large pitas. I don't double it because the
pitas need to rest after being formed and I don't have that much available
level space. LOL
Here I paraphrase Mollie's directions: Sprinkle yeast into water and wait
til foamy. Add sugar or honey and salt and stir to dissolve. Beat in 1 cu
flour for a smooth batter. Add rest of flour gradually for a fairly soft
dough. Knead til smooth. Cover with damp towel; let rise til double. Punch
down and knead a few minutes. Divide in 6 or 12 pieces. Knead each unit and
roll into 1/8 - 1/4 inch thick circleoids (my word :). The shape and size
don't matter so much as thickness. I found it's better to err on the side
of too thick, as too thin makes them burn easily and be cracker-like. Use
lots of flour when rolling. Let circleoids rest at least 30 minutes covered
with damp towel. (I rest them on placemats.) Heat oven to 500F and heat
baking sheets. I use just one sheet and bake pitas two at a time. Brush hot
sheets with oil or sprinkle with cornmeal.(I have used sesame seeds
sucessfully.) Place (slide) pitas on hot sheets and bake just 5 to 8
minutes until puffed like blowfish and perhaps very slightly brown. Watch
closely; they bake fast. Wrap pitas in damp towel and put in paper or
plastic grocery bag for 15 minutes. This important step keeps them supple.
These are easy to make, very good, and fat-free. They freeze well and thaw
fairly quickly.
FATFREE DIGEST V96 #123
From the Fatfree Vegetarian recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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