Pita Bread

Rosalie Robison Risk

1 1/2 teaspoons active dry yeast

1 1/2 teaspoons salt

1 cup lukewarm water

3 cups flour (you can use up to half whole wheat)

1 tablespoons honey

Dissolve yeast in water with 1 teaspoons honey. Let stand 5 minutes. Add remaining honey, flour and salt, mixing enthusiastically with a wooden spoon until well combined. Turn out and knead 10 minutes. Add a little more flour if it's sticky. Oil the mixing bowl, return dough to bowl and lightly oil top surface of dough. Cover and let rise 1 1/2 hours in a warm place. Punch dough down and knead again for a few minutes. Divide it into 6 equal parts. Form each part into a smooth, round ball,. Cover the balls with a clean towel and let rest 15 minutes. Preheat oven to 475 degrees. It must be fully preheated, as the high temperature is the magic 'pocketing' factor! Roll each ball to 1/2' thickness. Place on an ungreased cookie sheet. Bake on 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 serves to maintain their pockets as they deflate, preventing them from crispening into crackers. Makes 6 large rounds, each can be cut in half to make two sandwiches.