Pita Bread from a Mix

"This recipe is also from More Make-A-Mix Cookery and is another great recipe in which to use Recipe #265630."
 
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photo by Wildflour photo by Wildflour
photo by Wildflour
Ready In:
2hrs 29mins
Ingredients:
5
Serves:
8
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ingredients

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directions

  • In a medium bowl, stir the yeast into the lukewarm water and allow to become frothy; beat in the oil and 2 cups hot roll mix.
  • Stir in enough of the remaining mix to make a soft dough; turn out on a lightly floured surface and knead until smooth, 7 to 10 minutes.
  • Clean and grease the bowl, place the dough in bowl, turning to grease all sides; cover with a damp towel and let rise in a warm place, free from drafts, until doubled (1 to 1 1/2 hours).
  • Punch down dough, divide into 8 equal pieces, shape each into a ball.
  • Cover with a towel and let rest 30 minutes; sprinkle 4 large baking sheets with cornmeal or flour; set aside.
  • On a lightly floured surface, roll out each ball to an 8-inch circle, not more than 1/8 inch thick.
  • Arrange several inches apart on prepared baking sheets, cover with towels and allow to rise 30 minutes.
  • Preheat oven to 500 degrees, place cookie sheets on lowest oven rack for 4 to 5 minutes, moving to middle rack for 2 to 3 minutes or until puffed and delicately browned.
  • Remove from baking sheets, wrap warm bread in foil or place in a plastic food bag to keep surface soft.
  • Serve warm or at room temperature, the bread will keep in refrigerator for several days.
  • Cut fill and eat as desired.

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Reviews

  1. These were great! I used white flour instead of wheat. My oven is not the most reliable, so the first couple were a little crispy, but the flavor was awesome! I ate a whole one before dinner by myself! Made for ZWT4.
     
  2. These were so cool to make! Ithink the only changes were that I used white roll mix instead, and during just the very last few mintues of baking, I took them off of the cookie sheets and placed them directly on the oven racks to try to get grill marks. Thanks so much! Made for the ZWT4
     
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Tweaks

  1. These were great! I used white flour instead of wheat. My oven is not the most reliable, so the first couple were a little crispy, but the flavor was awesome! I ate a whole one before dinner by myself! Made for ZWT4.
     

RECIPE SUBMITTED BY

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
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