Mediterranean Cuisine

Bread

Pita Bread

2 1/2 c. warm water

2 packages active fry yeast

1 T. salt

5-6 c. flour

vegetable oil

Sprinkle yeast over water and stir until dissolved. Add salt. Gradually add flour, kneading constantly until dough is smooth. Place in a large greased bowl. Cover and let rise in a warm place until doubled in size, about 1 hour. Punch down gently. Preheat oven to 375F. Divide dough into 24 equal portions, shaping into a ball. On a floured surface roll out each portion into a 6 inch cirlce. Place on greased baking sheets. Bake 10-12 minutes untill bread puffs. Store immediately in zip lock bags.

Soft Bread Sheets

Pita Bread Dough (above)

flour

oil

Prepair dough as above to the point of pinching off dough into 3 inch pieces. Roll out each piece onto a floured surface until approximately 6 inches in diameter. Let rest 10 minutes. Lightly oil a large wok or griddle and place on hot surface. Cook dough until browned, then turn. Place in a zip lock back to cool.