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

Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm.
Ambrose Bierce

There is no love sincerer than the love of food.
George Bernard Shaw, "The Revolutionist's Handbook," Man and Superman

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Time flies like an arrow. Fruit flies like a banana.
Groucho Marx (1895-1977)

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

My wife dresses to kill. She cooks the same way.
Henry Youngman

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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

If we're not willing to settle for junk living, we certainly shouldn't settle for junk food.
Sally Edwards

This is a recipe for Basic Pita from the recipe cookbook of Recipes-to-go (Bread)

One cannot think well, love well, sleep well, if one has not dined well.
Virginia Woolf

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Great eaters and great sleepers are incapable of anything else that is great.
Henry IV of France

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Watermelon --it's a good fruit. You eat, you drink, you wash your face.
Enrico Caruso

Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

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No man is lonely while eating spaghetti--it requires so much attention.
Anonymous

Basic Pita

Chili represents your three stages of matter: solid, liquid, and eventually gas.
Roseanne, "Don't Make Me Over," May 1992, spoken by character Dan Conner

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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