INGREDIENTS

INSTRUCTIONS

Note: 1 cu can be whole wheat This makes twelve small or 6 large pitas.
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. W! atch 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.
Recipe By     : GwynneC@aol.com
Posted to fatfree digest V96 #273
Date: Thu, 3 Oct 1996 13:36:43 -0700
From: "Ruth C. Hoffman" <ruthhoff@ix.netcom.com>

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