MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pita Bread (Arabic Pocket Bread)
Categories: Breads, Middle-east
Yield: 6 Rounds

1 1/2 ts Active dry yeast
1 c Water; wrist-temperature
1 tb Honey
1 1/2 ts Salt
3 c Flour; up to 1/2 whole-wheat
Oil; a little

Preparation time: about 3 hours

Dissolve the yeast in the water with 1 ts honey. Let stand 5 minutes.

Add remaining honey, flour, and salt, mixing enthusiastically with a
wooden spoomn until well-combined.

Turn out and knead for 10 minutes. Add a little more flour if it's
sticky.

Oil the mixing bowl, return the dough to it, and lightly oil the top
surface of the dough. Cover and let rise 1-1/2 hours in a warm place.

Punch the dough down an dknead again for a few minutes. Divide it
into six equal parts. Form each part into a smooth, round ball. Cover
the balls with a clean towel and let stand fifteen minutes.

Heat the oven to 475 F when you set the balls out to stand. The oven
must be fully-preheated for baking, as the high temperature is the
magic pocketing factor!

Roll each ball to 1/2" thickness. Place on an ungreased tray. Bake
them on the lowest possible oven rack for 10 minutes, or until they
are puffed-up and turning brown.

Wrap the freshly-baked breads in a towel and place them in a brown
paper bag for 15 minutes. This serve to maintain their pockets as
they deflate, preventing them from crispening into crackers.

Recipe by Moosewood Cookbook

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