Basic Pita Recipe

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Basic Pita Ingredients

2 cup warm water
2 tbsp yeast
1/2 tsp sugar
2 tsp salt
5 cup white flour

A Recipe for
Basic Pita

Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.

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This Recipe for Basic Pita is one of thousands in the Recipes-to-go Bread Cookbook.

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Life is uncertain. Eat dessert first.
Ernestine Ulmer

I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster.
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This is a recipe for Basic Pita from the recipe cookbook of Recipes-to-go (Bread)

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Food Tip
When you want steak to be cooked rare but dont want to have to cut into to see if it is cooked properly just push on it lightly then push on your cheek and if it feels just like your cheek it is cooked rare

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Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

Basic Pita

Never serve oysters in a month that has no paycheck in it.
P. J. O'Rourke

Basic Pita Directions

Pour water into a large bowl & add yeast. Stir & add the sugar &
salt. Gradually add the flour, stirring constantly until the mixture
is smooth. Work in another 1/2 cup of flour with your hands, kneading
as you go, until the dough is no longer sticky. Knead on a board for
another 5 minutes. Shape dough into a rectangle. Cut it in half,
lengthwise, & divide into 24 portions (or make 12 large pitas).
Shape each portion into a smooth ball & place each ball on a floured
surface. Cover with a damp cloth. Press each ball flat. With a
rolling pin, roll each round from the centre out turning the dough
1/4 revolution each roll. A small pita should be 5 to 5 1/2" in
diameter & 1/4" thick. (Large ones should be 8" in diameter). Flip
pitas over & smooth out any creases. 15 minutes before loaves have
finished rising, preheat oven to 500F & warm an ungreased baking
sheet. As each loaf is rolled, place it on a floured surface, cover
with a dry clean towel & let rise for 30 to 45 minutes. Place pitas
on the hot baking sheet. Bake on the bottom rack of the oven until
puffed & lightly browned on the bottom, about 4 minutes for small
ones & 3 1/2 for large ones. If desired, flip the pita over to brown
on the other side. Remove from oven, wrap in dry towels until cool
enough to handle. Serve warm or at room temperature.

Serves: 24

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Basic Pita Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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