Pita Bread
2 packages dry active yeast 1/4 teaspoon sugar 2 cups warm water 1/4 cup olive oil 1 1/2 tablespoons salt 6 cups hard wheat flour, approximatelyDissolve yeast and sugar in 1/2 cup warm water in a large mixing bowl and allow to proof. Add the remaining 1 1/2 cups water, along with the oil, salt and 5 cups of flour, mixing vigorously, 1 cup at a time.
The dough will be rather sticky. Turn out on a floured board and work in the remaining 1 cup of flour or more if the dough is too sticky. Knead for a good 10 minutes until smooth and elastic. Shape into a ball and place in an oiled bowl, turn dough to coat all sides with oil. Cover and let rise in a warm place for 1 1/2 to 2 hours or until doubled in bulk. Punch down, turn out on floured board and let rest 10 minutes. Divide into 8 or 9 equal balls.
Cover the balls with a cloth or foil and let rest for 30 minutes. Flatten each ball with a floured rolling pin to 1/8 inch thickness, creating an 8 inch circle. Dust two baking sheets with cornmeal. Place two circles on each sheet, cover let rest again for 30 minutes. Preheat the oven to 500 degrees. Put one of the baking sheets on the lowest rack of the oven for 5 minutes. Do not open the oven door until 5 minutes is up. Transfer the sheet to a higher shelf and continue baking for 3 to 5 minutes longer until the loaves are puffed like balloons and just very lightly browned. Repeat procedure with second sheet. The loaves should deflate on cooling.
Recipe courtesy of Nancy Warsinger, which she adapted from “Beard on Bread” by James Beard.
