Pita Bread
(8 Bread Rounds)

1 ¼ c. warm water
1 pkg. active dry yeast
¼ tsp. sugar
3 C. unsifted all-purpose flour
1 tsp. salt
2 T. olive oil

Place ¼ cup of water in a small bowl. Add yeast and sugar. Stir just to blend and let stand until dissolved. Place the flour,
salt and oil in a mixing bowl. Add the yeast mixture and remaining 1 cup water and beat with a heavy duty electric mixer
or wooden spoon until flour is completely moistened.

Turn out on a lightly floured board and knead until smooth and no longer sticky, about 5 to 10 minutes. Place in a bowl,
oil the top lightly, cover and let rise in a warm place until doubled in bulk (1 ¼ hours). Turn out on a lightly floured board
and knead lightly to remove air bubbles. Roll into a log 8 inches long and cut into 8 equal pieces. Pat each piece of
dough into a ball.

Using a rolling pin, roll each ball of dough on the floured board, making a round 6 ½ inches in diameter and 3/16 inch
thick. Place each round on a 6 ½ inch foil square. Let stand, uncovered, at room temperature for 1 hour.

Place oven rack at lowest slot and heat oven to 500 degrees. Place 4 dough rounds at a time, still on foil, directly on oven
rack. Bake for 5 minutes or until puffed and just starting to brown. Remove from oven and place on cooling racks. Serve
while warm or let cool and slip into plastic bags to stay moist and pliable. If desired, freeze. To serve later, let thaw, stack
4 rounds and wrap in foil. Reheat in a 375 degree oven for 10 to 15 minutes or until hot.