Pita Bread

Ingredients

• 3 1/4 to 3 3/4 cups all-purpose flour
• 1 package active dry yeast
• 1 1/4 cups water
• 2 tablespoons shortening, margarine, or butter
• 3/4 teaspoon salt

Instructions

1. In a mixing bowl combine 1 1/4 cups of the flour and the yeast. In a saucepan heat and stir water, shortening, and salt till warm (120° to 130°) and shortening almost melts. Add to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can.
2. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Cover; let rest in a warm place for 15 minutes. Divide dough into 12 equal portions.
3. Roll each dough portion between well-floured hands into a very smooth ball. Cover the dough balls with plastic wrap or a damp cloth and let rest for 10 minutes. Gently flatten balls with your fingers, making sure not to crease dough. Cover; let rest for 10 minutes. (Keep the dough balls covered till ready to use.)
4. On a well-floured surface, lightly roll one dough ball into a 7-inch round, turning dough over once while rolling. Roll dough from center to edge. Do not stretch, puncture, or crease dough. Repeat rolling with another ball of dough. (Work with enough flour on the surface so that the dough does not stick.)
5. Place two dough rounds on a preheated ungreased baking sheet. Bake in a 450° oven about 3 minutes or till bread is puffed and softly set. Turn over with a wide spatula. Bake about 2 minutes more or till bread begins to lightly brown. Cool slightly on a wire rack. While still warm, place bread in a paper sack or plastic bag to keep it soft and prevent it from drying out.
6. Repeat with remaining dough, baking one batch before rolling and baking the next. To serve, halve each pita crosswise. Fill as desired.
7. Whole Wheat Pita Bread: Prepare as above, except substitute 2 cups whole wheat flour for 2 cups of the stirred-in all-purpose flour.