Pita bread (kmaj)

8 Servings

Ingredients

Quantity Ingredient
2½ cup Lukewarm water
1 teaspoon Sugar
3½ teaspoon Active dry yeast
½ teaspoon Salt
5½ cup Flour (white or whole wheat)

Directions

NORMA WRENN NPXR56B

Place water and sugar in large bowl and stir. Add yeast and stir slightly.

Let rest for 5 minutes.

Mix in salt and flour gradually, starting with 3-½ cups flour then adding the rest. More or less water may be required, depending on the brand of the flour. Use enough flour to prevent dough from clinging to bowl. Knead well for 5 minutes. Place a little vegetable oil on palms of hands and smooth all over to prevent crusting. Cover with plastic sheet then tea towel and allow to rest for 20-30 minutes.

Set oven at 500 degrees. Divide dough into 8 balls. Roll out each ball into ¼ inch thickness. Let rest covered for 20 minutes on generously floured table or counter top. Bake on greased cookie sheets for 5-8 minutes or until lightly browned. The higher the oven temperature the better the results. May be kept in plastic bag in the refrigerator for several days or may be frozen. To warm Pita, place the round on the rack in the oven at 300 degrees for 1-2 minute. This bread adapts very well to any type of food. It is served with every Lebanese meal. Tear bite-size piece from the Pita round, and use it to pick up morsels of food from the plate. Source: A Taste of Lebanon

Posted to JEWISH-FOOD digest V97 #087 by Nancy Berry <nlberry@...> on Mar 15, 1997

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