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Print this Recipe    PITA BREAD

7 gm dry yeast
3 dl warm water (40C to 46C)
500 gm all-purpose or bread flour, approximately
10 ml salt

In the mixing bowl, dissolve the yeast in the warm water. Stir in
about half the flour and the salt. Beat vigorously until well-blended
and smooth. Add the remaining flour a little at a time until rough
but workable dough is formed. Depending on conditions, up to 125
gm additional flour may be required.

Turn out on lightly floured surface and knead until smooth--about
eight minutes.

Divide the dough into six pieces and form each piece into a ball.
Using a rolling pin, flatten each ball into a round shape 10 to 13
cm in diameter.

Cover the rounds with waxed paper and let rise for 45 minutes or
until puffed slightly.

Preheat oven to 260C. Place rounds upside down on a baking sheet.
Bake for 15 to 18 minutes, or until they are light brown. The
rounds should puff up in the center as they bake.

Place on rack to cool. The crusts will soften as the bread cools.

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