Pita Recipe

Pita Bread
5 cups bread flour
4 tsp salt (or less)
2 tbls sugar
4 tsp active dry yeast
4 tbls good olive oil
2 cups warm water (105-110 degrees)
In a large bowl, combine 2 cups of the flour with the salt, sugar, and yeast. Add the oil and water. Beat vigorously with a wooden spoon for three minutes, then stir in the rest of the flour ½ cup at a time. The dough should be a rough, shaggy mass that will clean the sides of the bowl. If the dough is moist, add a small amount of additional flour.
Turn the dough onto a lightly floured surface and knead for 6 minutes.
Divide the dough into 16 pieces. Roll into balls, dust lightly with flour, and cover with a damp towel. Let rest for 30 minutes.
Preheat the oven to 500 degrees.
Use the palm of your hand to flatten each ball into a disk. Finish with a rolling pin, flattening the dough into a disk about 6 inches in diameter and ¼ inch thick. Their thinness is more important than making them perfectly round. Irregularity adds charm.
Place each round on a square of foil, and carefully place 3 or four of the rounds directly on the oven rack (not on a pan). Bake 4-5 minutes, or until they are puffed.
When you remove them from the oven, stack them up and put them immediately into a plastic bag and seal it. This keeps the dough soft while the tops fall, leaving the pocket in the center!