Peppy's Pita Bread

Recipe Courtesy of Sandy on allrecipes.com

These turned out pretty good. I've only made these once, and it was while I was living in Oklahoma. I have not made these since moving back to Washington. I know they will turn out differently as the weather is very different. Next time I will roll out the dough a bit thinner in order to allow for a much bigger "pocket." These would definitely make for a great light sandwich bread.

• 1 1/8 cups luke warm water
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 1 1/2 teaspoon white sugar
• 1 1/2 teaspoon active dry yeast

Directions:

1. Place luke warm water, sugar, vegetable oil and yeast into Kitchen Aid mixing bowl. Allow to rest for approximately 10 minutes.
2. In a separate bowl, combine flour and salt.
3. Using the dough hook attachment, gradually add dry ingredients into wet. Allow machine to knead dough until smooth and elastic, about 10 minutes.
   
4. Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy.
5. Preheat oven to 500 degrees F (260 degrees C). Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas a softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.