pita bread

These taste as good as they look.  So far, I've had mine with egg, hashbrowns, and salsa stuffed inside...yum!  And, my favorite, a seasoned chicken and peppers pita...doubly delicious!

Homemade Pita 

• 2 1/4 t yeast
• 1 1/2 C warm water
• 1 T sugar
• 4 C flour (I used all-purpose)
• 1-2 T olive oil
• 1 t salt

Dissolve yeast and sugar in 1 cup of warm water. Allow to bubble up. Add to flour, olive oil, and salt in bowl of mixer. Knead with dough hook for 10 minutes. Add additional water, tablespoon by tablespoon, until dough forms a slightly sticky ball.  Place dough in large bowl coated with olive oil; roll dough in oil until coated.  Cover and let rise until doubled.

Shape bread into 10 rounds (5-6 inches across).  Allow to rise for another 10-15 minutes.  Preheat oven to 500 degrees with cookie sheets inside.  Place dough on hot cookie sheets and bake at 500 degrees for 3-6 minutes, or until pita have puffed.

Note: These go stale pretty quickly, so the best way to store them is in in a bag in the freezer. You can reheat them for 20 seconds in the microwave after spritzing with a little water.

Nutrition: 213 cal, 3g fat, 0g sat fat, 0mg cholesterol, 235mg sodium, 40g carbs, 2g fiber, 1g sugar, 6g protein, 0% vit. A, 0% vit. C, 1% calcium, 14% iron.