Basic Pita
Ingredients
2 C. warm water
2 Tbsp. yeast
1/2 tsp. sugar
2 tsp. salt
5 C. white flour
Cooking Instructions
Pour water into a large bowl and add yeast. Stir and add the sugar and salt. Gradually add the flour, stirring constantly until the mixture is smooth. Work in another 1/2 C. of flour with your hands, kneading as you go, until the dough is no longer sticky. Knead on a board for another 5 minutes. Shape dough into a rectangle. Cut it in half, lengthwise, and divide into 24 portions (or make 12 large pitas). Shape each portion into a smooth ball and place each ball on a floured surface. Cover with a damp cloth. Press each ball flat. With a rolling pin, roll each round from the center out turning the dough 1/4 revolution each roll. A small pita should be 5 to 5 1/2 in diameter and 1/4 thick. (large ones should be 8 in diameter). Flip pitas over and smooth out any creases. 15 minutes before loaves have finished rising, preheat oven to 500 degrees and warm an ungreased baking sheet. As each loaf is rolled, place it on a floured surface, cover with a dry clean towel and let rise for 30 to 45 minutes. Place pitas on the hot baking sheet. Bake on the bottom rack of the oven until puffed and lightly browned on the bottom, about 4 minutes for small ones and 3 1/2 for large ones. If desired, flip the pita over to brown on the other side. Remove from oven, wrap in dry towels until cool enough to handle. Serve warm or at room temperature.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)