Pita Bread

I use white flour in this recipe. It can be made with whole wheat flour instead if you prefer. Makes 3 8 inch pitas, with a few extra smaller pieces which are great for snacking.

• Ready In: 1 hr 15 mins
• Serves: 3

Ingredients

• 7⁄8 cup warm water, about 110 degrees.
• 3  tablespoons honey
• 1 1⁄2 tablespoons olive oil
• 1⁄2 teaspoon salt
• 1  package active dry yeast
• 2 2⁄3 cups unsifted flour

Directions

1. Combine water and yeast in a mixing bowl.
2. Add honey, olive oil and salt.
3. Add flour.
4. (If flour does not completely dampen, add small amounts of water, sparingly, until all the flour is damp).
5. Turn out onto a very lightly floured board and knead thoroughly for 5 minutes until dough is extremely elastic.
6. Sprinkle a tiny amount of olive oil in a large bowl, then roll the dough in it until the dough is covered with the oil.
7. Leave the dough in the bowl, cover with cloth and let rise in a warm place for 1 1/2 hours, or until doubled in size.
8. Preheat oven to 375 degrees.
9. Punch the dough down and knead again for a few seconds.
10. Roll the dough out with a rolling pin to a thickness of 1/4 inch.
11. Using something round, such as a 6 or 8 inch Tupperware lid, press into dough and cut around.
12. Lift out and onto a slightly oiled baking sheet, an insulated one works best.
13. Bake the loaves for 10 minutes at 375 degrees.
14. Break apart the extra dough into small pieces.
15. Bake them for 5 minutes.