| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Arab | Bread, Biscuits & | 6 | Servings |
INGREDIENTS
| 1 | pk | Active dry yeast |
| 1 1/3 | c | Warm water (105-115F) |
| 1 | tb | Vegetable oil |
| 1 | ts | Sugar |
| 1 | ts | Salt |
| 3 | c | All-purpose flour (up to 1/2 cup more, if needed) |
INSTRUCTIONS
Dissolve yeast in warm water in large bowl. Stir in oil, sugar, salt and 2 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in greased bowl; turn grease side up. Cover; let rise in warm place until double, about 1 hour. (Dough is ready when indentation remains when touched.) Punch down dough; divide into 6 equal parts. Shape into balls. Cover; let rise 30 minutes. Roll each ball into a 6-7" circle 1/8" thick on floured surface. Place 2 circles in opposite corners of each of 3 cookie sheets. Cover; let rise 30 minutes. Heat oven to 450F degrees. Bake until loaves are puffed and golden brown, about 10 minutes. NOTES : There are many Middle Eastern names for this bread: Pita, Arab bread, Israeli flatbread and Armenian bread. It's a bread very handy for stuffing, and like the tortillas of Mexico, it can be cut into wedges for scooping, too. Recipe by: New International Cookbook Posted to MC-Recipe Digest V1 #671 by Creedenite@aol.com on Jul 14, 1997
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