Pita Bread

Bread flour             3 1/4 cups

Salt                         2 teaspoons

SAF instant yeast  2 teaspoons

Olive oil                  2 Tablespoons

Water                     1 1/4 cup

This mixes up nicely in a stand mixer with a paddle or with your hands. Add all and mix dough until smooth and elastic, 4 minutes with the mixer or 8 minutes by hand. Divide into 16 smaller balls and set aside to rise for 1 hour.

Preheat oven to 475. Using a baking stone produces the best results but a heavy baking sheet will work as well. Place stone or sheet in oven to heat along with the oven. Dust the pitas with flour and roll out to about 6 inches around. Place pita directly on stone or sheet. The dough will puff up and start to turn a little brown. Remove from oven with a wide spatula and transfer under a damp cloth. Pita is best right out of the oven but can be wrapped well and frozen.