Mediterranean Pita Bread

Note: This is one of the recipes I adopted in the Great 'Zaar Ophan Adoption of 2005. I hope you enjoy it.

• Ready In: 46 mins
• Serves: 12

Ingredients

• 1 (1/4ounce) package active dry yeast
• 3 3⁄4 cups flour
• 1⁄4 cup shortening, softened
• 1 1⁄2 teaspoons salt
• 1 1⁄4 cups water

Directions

1. In a large mixing bowl soften yeast in warm water.
2. Add 2 cups flour, shortening and salt.
3. Beat at low speed of electric mixer for 1/2 minute, scraping bowl.
4. Beat 3 minutes on medium.
5. Stir in as much remaining flour as you can mix in with a spoon.
6. Turn onto a lightly floured work surface.
7. Knead in enough remaining flour to make a soft dough that is smooth and elastic.
8. Cover, and let rest in a warm place about 15 minutes.
9. Divide into 12 equal portions.
10. Roll each piece with floured hands into a smooth ball.
11. Cover with a damp cloth, let rest 10 minutes.
12. Using fingers, flatten balls.
13. Cover, let rest 10 minutes.
14. 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.
15. Do not puncture or tear dough.
16. (Work with enough flour so dough does not stick) Place on baking sheet.
17. Bake one sheet at a time, in a 450 F oven about 3 minutes or until dough is puffed and softly set.
18. Turn with a spatula, and bake 2 more minutes until dough is light brown.
19. Repeat with remaining dough, baking one batch before uncovering and rolling the next.
20. To serve, slice bread crosswise and fill the pockets with a filling or cut into wedges and pan fry to a crisp for dipping.