?Pita bread is a type of flatbread that is traditionally made from a simple dough of flour, water, and yeast. It is baked in a hot oven until the dough puffs up and forms a pocket. Pita bread is commonly used in Mediterranean and Middle Eastern cuisine, and can be served plain or filled with various meats, vegetables, and sauces.
In a large mixing bowl soften yeast in warm water. Add 2 cups flour, shortening and salt. Beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes on medium. Stir in as much remaining flour as you can mix in with a spoon. Turn onto a lightly floured work surface. Knead in enough remaining flour to make a soft dough that is smooth and elastic. Cover, and let rest in a warm place about 15 minutes. Divide into 12 equal portions. Roll each piece with floured hands into a smooth ball. Cover with a damp cloth, let rest 10 minutes. Using fingers, flatten balls. Cover, let rest 10 minutes. On a well floured surface lightly roll one piece of dough at a time into a circle 6 inches in diameter, turning dough over once. Do not puncture or tear dough. (Work with enough flour so dough does not stick) Place on baking sheet. Bake one sheet at a time, in a 450 F oven about 3 minutes or until dough is puffed and softly set. Turn with a spatula, and bake 2 more minutes until dough is light brown. Repeat with remaining dough, baking one batch before uncovering and rolling the next. To serve, slice bread crosswise and fill the pockets with a filling or cut into wedges and pan fry to a crisp for dipping.
Ingredients
Directions
In a large mixing bowl soften yeast in warm water. Add 2 cups flour, shortening and salt. Beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes on medium. Stir in as much remaining flour as you can mix in with a spoon. Turn onto a lightly floured work surface. Knead in enough remaining flour to make a soft dough that is smooth and elastic. Cover, and let rest in a warm place about 15 minutes. Divide into 12 equal portions. Roll each piece with floured hands into a smooth ball. Cover with a damp cloth, let rest 10 minutes. Using fingers, flatten balls. Cover, let rest 10 minutes. On a well floured surface lightly roll one piece of dough at a time into a circle 6 inches in diameter, turning dough over once. Do not puncture or tear dough. (Work with enough flour so dough does not stick) Place on baking sheet. Bake one sheet at a time, in a 450 F oven about 3 minutes or until dough is puffed and softly set. Turn with a spatula, and bake 2 more minutes until dough is light brown. Repeat with remaining dough, baking one batch before uncovering and rolling the next. To serve, slice bread crosswise and fill the pockets with a filling or cut into wedges and pan fry to a crisp for dipping.
