2 cup warm water
1 tsp sugar
1 package dry yeast (or 1 tb)
5 cup all-purpose flour
1/4 cup vegetable oil
2 tsp salt
A Recipe for
Easy Pita Bread
Do vegetarians eat animal crackers? |
| Author Unknown |
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
| Jim Rohn |
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
This Recipe for Easy Pita Bread is one of thousands in the Recipes-to-go Bread Cookbook.
Food Tip |
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Rice is born in water and must die in wine. |
| Italian Proverb |
In Mexico we have a word for sushi: bait. |
| José Simons |
This is a recipe for Easy Pita Bread from the recipe cookbook of Recipes-to-go (Bread)
Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone. |
| Jim Fiebig |
He who eats alone chokes alone. |
| Proverb |
Food Tip |
Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
| Edward Abbey |
Eat little, sleep sound. |
| Iranian Proverb |
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
In mixing bowl, combine water and sugar; sprinkle yeast and let stand
for 10 minutes or until dissolved and creamy. Using electric mixer,
beat in 2 c. of the flour, oil and salt; beat for about 3 minutes or
until smooth, scraping down side of bowl from time to time. With
wooden spoon, beat in enough of the remaining flour to make stiff
dough. Turn out onto lightly floured surface and knead for about 10
minutes or until smooth and elastic. Place dough in lightly greased
bowl, turning to grease all over. Cover with plastic wrap and let
rise for 1 to 1 1/2 hours or until doubled in bulk. Divide dough into
16 or 32 pieces. On lightly floured surface, roll each piece into 7"
or 4" rounds. Cover and let rise for 15 minutes or until slightly
risen. Meanwhile, heat ungreased baking sheet on lowest rack in 500
degree oven (240 C). Using floured metal spatula, quickly transfer 2
or 3 pita rounds to heated baking sheet; bake for 3 or 4 minutes or
until puffed and light golden around edges. Repeat with remaining
pita rounds. Let cool between damp tea towels. Pitas will collapse
and soften slightly, but pocket will remain. (Alternatively, if crisp
pitas are desired, let cool on racks) Pitas can be stored in plastic
bags in freezer for up to 1 month. Makes 16 7" pitas or 32 4" pitas.
Serves: 16
Easy Pita Bread Recipe brought to you by Recipes To-Go