Pita Bread

submitted by Kelly Smith

2 ½ tsp instant yeast

1 ½ cups warm water

3 cups flour

1 tsp salt

1 tsp sugar

Additional flour for kneading, if necessary

Combine ingredients. Knead until smooth and elastic. Let dough rest for 10 minutes. Preheat oven to 500 F. If you have a baking stone, place it (ungreased) in oven while preheating (if you are using a regular baking sheet, place in oven only 1 min before adding bread). Divide dough into 12 small balls. Leave in covered bowl. Roll out each ball into circle about 6-inches across and ¼-inch thick. Place on hot baking stone, one or two at a time. Cook 2 minutes, or until dough puffs up. Turn over and cook about 1 minute longer. With spatula, partially flatten pita (don’t completely flatten, or insides will stick together). Place on a plate and cover with a towel while other pitas are cooking. Cut in half and fill to eat. Or leave whole and break into pieces served with hummus and/or tzatziki for dipping.