Pitas

Original recipe from family. 

Pitas are fantastic because they're fool-proof!  There is really no necessary rise in this dough, and kids can easily help shape them for baking.  They freeze wonderfully, and add filling to a meal that will look fancier than a slice of bread or dinner role.  

Ingredients

• 1 T sugar
• 1 T yeast
• 2 ½ c warm water
• 6-8 cups flour
• 1 T salt

Directions:

1. Soften yeast and sugar in water.  When bubbly, add half the flour and all salt.  Mix thoroughly.  Add remaining flour until dough is smooth and firm but not stiff.  Knead well.  Cover the bowl.
2. Let dough rise until double, about 1 hour.  
3. Heat the oven to 450.  Punch dough down and turn it onto a floured board. 
4. Divide into 12 pieces.  Roll or pat balls to about 1/4-1/8 in thick (for pita chips, roll to 1/8 in--for sandwich buns, roll to 1/4 in).  Thicker pitas can be backed 6 to a cookie sheet; thin pitas only fit 3 per cookie sheet.
5. Bake 8-10 min or until bottoms are golden (8 min for thinner, 10 for thicker).
6. Serve with pita pocket salad or hummus.  These also make very durable sandwich buns.  :)  OR continue to make pita chips.

*If making pita pockets, let formed pitas rest 15 min before baking, then place on cookie sheet and bake.  Once baked, pita pockets will have a more open center ideal for filling with pita pocket salad.