Pita Pocket Bread

Instructions

1. 1

   Combine 1/4 c water, yeast and sugar. Stir to dissolve yeast and let stand until bubbly, about 5 min.

2. 2

   Fit processor w/ steel blade.

3. 3

   Measure flour, salt and oil into work bowl. Process on/off to mix.

4. 4

   Add yeast mixture to flour mixture. Process til blended, about 10 sec.

5. 5

   Turn on processor and very slowly drizzle just enough remaining water through feed tube into flour mixture so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl about 25 times.

6. 6

   Turn off processor and let dough stand 1−2 minutes.

7. 7

   Turn on processor and gradually drizzle in enough remaining water to make dough soft, smooth, and satiny but not sticky. Process until dough turns around bowl about 15 times.

8. 8

   Let dough stand, covered, in work bowl at until almost doubled, 45−60 min.

9. 9

   Process on/off to punch down.

10. 10

    Turn dough onto lightly floured surface. Divide dough into 8 equal parts. Shape each part into a ball.

11. 11

    Roll out each part into circle 6 inches in diameter and place on ungreased, floured cookie sheet.

12. 12

    Cover loosely w/ plastic wrap and let stand in warm place until almost doubled, about 45 min.

13. 13

    Heat oven to 500 degrees. Bake until lightly browned and puffy, 5−7 min.

14. 14

    Remove from cookie sheet and place on paper towel. Cool.