MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pita Bread (Arabic Pocket Bread)
 Categories: Breads, Middle-east
      Yield: 6 Rounds
 
  1 1/2 ts Active dry yeast
      1 c  Water; wrist-temperature
      1 tb Honey
  1 1/2 ts Salt
      3 c  Flour; up to 1/2 whole-wheat
           Oil; a little
 
  Preparation time: about 3 hours
  
  Dissolve the yeast in the water with 1 ts honey. Let stand 5 minutes.
  
  Add remaining honey, flour, and salt, mixing enthusiastically with a
  wooden spoomn until well-combined.
  
  Turn out and knead for 10 minutes. Add a little more flour if it's
  sticky.
  
  Oil the mixing bowl, return the dough to it, and lightly oil the top
  surface of the dough. Cover and let rise 1-1/2 hours in a warm place.
  
  Punch the dough down an dknead again for a few minutes. Divide it
  into six equal parts. Form each part into a smooth, round ball. Cover
  the balls with a clean towel and let stand fifteen minutes.
  
  Heat the oven to 475°F when you set the balls out to stand. The oven
  must be fully-preheated for baking, as the high temperature is the
  magic pocketing factor!
  
  Roll each ball to 1/2" thickness. Place on an ungreased tray. Bake
  them on the lowest possible oven rack for 10 minutes, or until they
  are puffed-up and turning brown.
  
  Wrap the freshly-baked breads in a towel and place them in a brown
  paper bag for 15 minutes. This serve to maintain their pockets as
  they deflate, preventing them from crispening into crackers.
  
  Recipe by Moosewood Cookbook
 
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