Yield: 12 loaves
|1 each||Recipe basic pita prepared as far as the kneading|
|¼ cup||Cold water|
|1 cup||Sesame seeds|
Shape kneaded dough into an even rectangle & cut in half lengthwise.
Divide into 12 equal portions. Shape each portion into a smooth ball & place on a floured surface. Cover with damp towels & let rest in a warm place for 30 to 45 minutes.
15 minutes before they finish rising, preheat oven to 425F & lightly grease a baking sheet. Blend sugar with cold water until you have a thick paste. Add more water if necessary. Set aside.
Working on 2 balls at a time, press each ball flat. Roll out each round to a 7" circle. Place two rounds on the baking sheet. Spread the sugar paste evenly over the top of each round. Sprinkle with 4 ts of sesame seeds. Press down to ensure that the seeds stick. Score each pita into 8 wedges.
Bake for 10 to 12 minutes. Remove from oven, separate the wedges & cool on wire racks. Note, these pitas do not puff.
Virginia Habeeb, "Pita the Great" Submitted By MARK SATTERLY On 11-25-94