Prep 5 mins
Cook 41 mins
Note: This is one of the recipes I adopted in the Great 'Zaar Ophan Adoption of 2005. I hope you enjoy it.
- 1 (1/4 ounce) package active dry yeast
- 3 3⁄4 cups flour
- 1⁄4 cup shortening, softened
- 1 1⁄2 teaspoons salt
- 1 1⁄4 cups water
- In a large mixing bowl soften yeast in warm water.
- Add 2 cups flour, shortening and salt.
- Beat at low speed of electric mixer for 1/2 minute, scraping bowl.
- Beat 3 minutes on medium.
- Stir in as much remaining flour as you can mix in with a spoon.
- Turn onto a lightly floured work surface.
- Knead in enough remaining flour to make a soft dough that is smooth and elastic.
- Cover, and let rest in a warm place about 15 minutes.
- Divide into 12 equal portions.
- Roll each piece with floured hands into a smooth ball.
- Cover with a damp cloth, let rest 10 minutes.
- Using fingers, flatten balls.
- Cover, let rest 10 minutes.
- On a well floured surface lightly roll one piece of dough at a time into a circle 6 inches in diameter, turning dough over once.
- Do not puncture or tear dough.
- (Work with enough flour so dough does not stick) Place on baking sheet.
- Bake one sheet at a time, in a 450 F oven about 3 minutes or until dough is puffed and softly set.
- Turn with a spatula, and bake 2 more minutes until dough is light brown.
- Repeat with remaining dough, baking one batch before uncovering and rolling the next.
- To serve, slice bread crosswise and fill the pockets with a filling or cut into wedges and pan fry to a crisp for dipping.
Made this into Whole Wheat Pita Bread by using 1 1/4 cup whole wheat flour and 2 1/2 cups bread flour. They turned out great, except I found they were better if I only cooked them 2 minutes on each side. Hearty recommendation!