Peppy's pita bread

Yield: 1 Servings

Measure Ingredient
1⅛ cup Water
3 cups All-purpose flour
1 teaspoon Salt
1 tablespoon Oil
1½ teaspoon Sugar
1½ teaspoon Active dry yeast; Red Star
¾ cup Water
2 cups All-purpose flour
1 teaspoon Salt
2 teaspoons Oil
1 teaspoon Sugar
1½ teaspoon Active dry yeast; Red Star



Place all ingredients in bread pan. Select dough setting. Press start.

When dough has risen long enough, machine will beep. Turn dough onto a lightly floured countertop or cutting board. Gently roll and stretch dough into a 12 inch rope.

FOR 1 ½ POUND-With a sharp knife, divide dough into 8 pieces FOR 1 POUND DOUGH-With a sharp knife, divide dough into 6 pieces Roll each piece into a smooth ball. With a rolling pin, roll each ball into a 6 or inch circle. Set aside on a lightly floured countertop; Cover with a towel. Let pitas rise about 30 minutes until slightly puffy.

Position oven rack in middle of oven;preheat to 500 degrees. Place 2 to 3 pitas on a wire cake rack. Place cake rack directly on oven rack; bake pitas 4 to 5 minutes until puffed and tops begin to brown Remove from oven and immediately place pitas in a sealed brown Paper bag or cover them with a damp towel until soft. Once the pitas are softened, either cut in half or split open the top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.

1 ½ POUND YIELDS 8 PITAS 1 POUND YIELDS 6 PITAS HINTS: Don't give up the first time if not perfect. Here are tips: 1. The pitas puff up during baking, so avoid using too much flour while rolling them out. Keep unrolled balls covered to avoid them drying out. 2. Those that don't puff up perfectly during baking were probably torn or creased in handling, so handle with care while rolling and transferring from counter to cake rack. 3. Avoid overbaking, they will turn crisp and brittle.

Bread Machine Magic by Linda Rehberg and Lois Conway St. Martin's Press.

From: Bread-Bakers Archives: Recipe By : Bread Machine Magic, L. Rehberg & L. Conway

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