From the 1997 KLO dinner — Greece
- 3-1/2 to 3-3/4 cups all purpose flour
- 1 tsp salt
- 1 package of active dry yeast
- 1/4 tsp sugar
- 1-1/3 cups water
- 1 Tbsp salad oil
In large bowl, combine 1-1/2 cups flour, salt, yeast and sugar. In 1 quart saucepan over medium heat, heat water and salad oil until very warm (about 120 to 130 F).
With mixer at low speed, beat liquid into dry ingredients; beat until just mixed. Increase speed to medium. Beat 2 minutes, occasionally scraping bowl. Stir in enough additional flour (about 2 cups) to make a soft dough.
On floured surface, knead dough until smooth and elastic, about 5 minutes, adding more flour as needed. Shape into ball. Place in greased medium bowl, turning over to grease top. Cover; let dough rise in warm place, away from draft, until doubled, about 1 hour.
Punch down dough, turn onto floured surface. Cut dough into 6 pieces. cover, let rise 30 minutes. Meanwhile lightly sprinkle 3 ungreased cookie sheets with cornmeal.
On lightly floured surface with lightly floured rolling pin, roll each piece of dough into a 7″ circle. Place 2 circles on each cookie sheet. Cover with towel. Let rise in warm place 45 minutes or until doubled in height.
Preheat oven to 475 F. Bake 8 to 10 minutes until pitas are puffed and golden brown. Serve pitas immediately with favorite filling.
To serve later: Cool five minutes then place warm bread in plastic bags to keep moist and pliable. To reheat: Preheat oven to 375 F. Wrap pocket breads in foil and heat 10 minutes or until hot.