Pita Bread

Soft, chewy, and yummy, especially fresh out of the oven -- perfect for scooping up hummus or filling with goodies for sandwiches.

2-1/4 teaspoons yeast
1 teaspoon evaporated cane juice sugar
1-1/2 cups warm water
3-1/2 to 4 cups flour
1 teaspoon salt
1 tablespoon olive oil

Place 1/2 cup of warm water in a small bowl. Mix in sugar and add yeast. Leave for five minutes to dissolve. In a large bowl, mix flour and salt. Make a well in the center of the flour and pour in the dissolved yeast and olive oil. Mix in the flour, adding just enough of the remaining water to form a firm, soft dough. Turn out onto lightly floured surface and knead about 10 to 15 minutes. Place in oiled bowl and cover with dish towel. Let rise until doubled in size, about 1-1/2 hours. Punch down and let rest 10 minutes. Divide into eight pieces. Shape each piece into a ball and roll out to form and oval about 9 inches long and 1/4 inch thick. Cover with dish towel and proof until slightly risen, about 20 minutes. Dust two baking sheets with flour and preheat in oven for five minutes. Place the dough ovals on the hot baking sheets and return immediately to oven. Bake 5 to 10 minutes. Wrap in a clean, dry cloth to prevent drying out.