*  Exported from  MasterCook  *

                                Pita Bread

Recipe By     : The Los Angeles Times
Serving Size  : 14   Preparation Time :0:00
Categories    : Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      c             Bread flour -- or more
   3      tb            Sugar
   2      ts            Salt
   2                    Pkg dry yeast
   2      c             Water
     1/4  c             Oil
                        Cornmeal

Combine 2 cups flour, sugar, salt, and yeast in large bowl of
electric mixer and blend well. Heat water and oil in small saucepan
until very warm (120 to 130°F). Add warm liquid to flour mixture.
Blend at low speed until moistened. Beat 3 minutes at medium speed.
By hand stir in 2-1/2 to 3 cups flour until dough pulls cleanly away
from sides of bowl. On floured surface knead in 1/2 to 1 cup flour
until dough is smooth and elastic with blisters under surface, about
10 minutes.

Place dough in greased bowl, cover loosely with plastic wrap and
cloth towel. Let rise in warm place until light and doubled in bulk,
about 1-1/2 hours. Punch down dough, divide in 2 parts, then mold
into balls. Allow to rest on counter, covered with inverted bowl,
15 minutes. Divide dough in 14 equal pieces and shape into balls. On
lightly floured surface, roll each ball into 7" circle about 1/8"
thick. Place circles about 2" apart on cornmeal-sprinkled baking
sheets. Cover and let rise in warm place about 30 minutes. Bake at
450°F for 8 to 10 minutes, or until edges turn light golden brown.


                   - - - - - - - - - - - - - - - - - -