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LOCATION: Recipes >> Middle Eastern >> Pita 06

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Pita

2 cakes yeast
2 cups warm water
8 cups unbleached white flour
2 cups whole wheat flour
1/2 Tbs. salt

Dissolve yeast in water. Measure out flour and salt in a large
bowl. Mix in yeast and water mix along with enough extra water to
make a very stiff dough. Knead until smooth.

Cover and let rise until doubled (about 1 1/2 hours, depending on
the temperature). Punch the dough down. Roll out balls of dough
about 3 inches in diamater. Be sure to roll them until they are
smooth. Put the balls on a tray, tightly cover with plastic wrap,
and let rise for 1 hour.

Preheat the oven to 525 (No typo. Five-hundred twenty five degrees
F). One at at time, roll each ball out into a circle about pita
sized (8 or 9 inches). Put it on a wooden board and slide it into
the oven onto an upside-down cookie tray. In a few moments, the
pita will blow up like a beach ball. While it cooks, roll out the
next one. The pita is done when light brown spots start to appear
(only a few minutes). Take the pita out, put it on a towel and
cover it with another towel. Stack the cooked pitas on top of one
each other and keep the stack covered until they cool off.

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