RFCJ RECIPE ARCHIVE
Posted by : Barbara Leass Pita Bread - pareve
Recipe By : The Los Angeles Times Serving Size : 14 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups Bread flour (or more) 3 tablespoons Sugar 2 teaspoons Salt 2 packages Dry yeast 2 cups Water 1/4 cup Oil Cornmeal Combine 2 cups flour, sugar, salt and yeast in large bowl of electric mixer and blend well. Heat water and oil in small saucepan until very warm (120 to 130F). Add warm liquid to flour mixture. Blend at low speed until moistened Beat 3 minutes at medium speed. By hand stir in 2 1/2 to 3 cups flour until dough pulls cleanly away from sides of bowl. On floured surface knead in 1/2 to 1 cup flour until dough is smooth and elastic with blisters under surface, about 10 minutes. Place dough in greased bowl, cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in bulk, about 1 1/2 hours. Punch down dough, divide in 2 parts, then mold into balls. Allow to rest on counter, covered with inverted bowl, 15 minutes. Divide dough in 14 equal pieces and shape into balls. On lightly floured surface, roll each ball into 7-inch circle about 1/8-inch thick. Place circles about 2 inches apart on cornmeal-sprinkled baking sheets. Cover and let rise in warm place about 30 minutes. Bake at 450F 8 to 10 minutes, or until edges turn light golden brown. - - - - - - - - - - - - - - - - - - Per serving: 50 Calories; 4g Fat (69% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 306mg Sodium
