|
|
Instructions |
|
|
|
Dissolve yeast in water or about 5 minute in a bowl. Add salt and 1.5 cups flour and beat to make a batter. Add additional flour until a rough, shaggy mass is formed. Knead 8 minutes until dough is smooth and elastic. Add more flour if too sticky.
|
|
|
|
Turn dough onto a lightly floured surface and divide into six pieces for large pitas or ten for smaller. Form dough into balls, then flatten with a rolling pin into .25 inch thick discs. Keep an even thickness to help them puff. Let rest on floured surface 30 to 40 minutes until slightly puffed.
|
|
|
|
Preheat oven to 425. With a spatula, flip the rounds of dough upside down on to a baking sheet. Bake 10 to 15 minutes until light golden.
|
|
|
|
|
|
Originally Submitted
12/14/2013
|
