---------- Recipe via Meal-Master (tm) v8.02
  
       Title: BASIC PITA
  Categories: Bakery, Oriental, Breads
       Yield: 24 small pita
  
       2 c  Warm water
       2 tb Yeast
     1/2 ts Sugar
       2 ts Salt
       5 c  White flour
  
   Pour water into a large bowl & add yeast.  Stir & add
   the sugar & salt. Gradually add the flour, stirring
   constantly until the mixture is smooth. Work in
   another 1/2 cup 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, & divide into
   24 portions (or make 12 large pitas).  Shape each
   portion into a smooth ball & 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 centre out turning the dough 1/4 revolution each
   roll. A small pita should be 5 to 5 1/2 in diameter &
   1/4 thick. (Large ones should be 8 in diameter).
   Flip pitas over
   & smooth out any creases.
   15 minutes before loaves have finished rising, preheat
   oven to 500F & warm an
   ungreased baking sheet.
   As each loaf is rolled, place it on a floured surface,
   cover with a dry clean
   towel & let rise for 30 to 45 minutes.  Place pitas on
   the hot baking sheet.
   Bake on the bottom rack of the oven until puffed &
   lightly browned on the bottom, about 4 minutes for
   small ones & 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.
  
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