*  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      cups          Bread flour (or more)
    3      tablespoons   Sugar
    2      teaspoons     Salt
    2      packages      Dry yeast
    2      cups          Water
      1/4  cup           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 130F).
 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 pull
 s
 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. L
 et
 rise in warm place until light and doubled in bulk, about 1 1/2 hours. Punch do
 wn
 dough, divide in 2 parts, then mold into balls. Allow to rest on counter, cover
 ed
 with inverted bowl, 15 minutes. Divide dough in 14
 equal pieces and shape into balls. On lightly floured surface, roll each ball
 into 7-inch circle about 1/8-inch thick. Place circles about 2 inches apart on
 cornmeal-sprinkled baking sheets. Cover and let rise in warm place about 30
 minutes. Bake at 450F 8 to 10
 minutes, or until edges turn light golden brown.
 
 
 
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