Title: Pita bread (arabic)
 Categories: Breads, Middleeast
      Yield: 12 Pita loave
 
      8 c  FLOUR
      1 tb SALT
      2 tb SUGAR
      1 pk YEAST
  2 1/2 c  WARM WATER
 
  SIFT DRY INGREDIENTS. SOFTEN THE YEAST IN THE WARM WATER. WHEN BUBBLY
  STIR WELL AND ADD TO THE DRY MIXTURE. MIX THOROUGHLY WITH HANDS.
  KNEAD IN A lg BOWL ADDING WATER OR FLOUR IF NECESSARY. THE DOUGH
  SHOULD BE SMOOTH AND FIRM BUT NOT STIFF.  BRUSH THE DOUGH WITH SOFT
  BUTTER AND COVER THE BOWL. LET THE DOUGH RISE UNTIL DOUBLED IN BULK
  THEN PUNCH DOWN AND TURN IT OUT ONTO A FLOURED BOARD.  DIVIDE INTO 12
  PIECES. IF YOU HAVE A SCALE YOU COULD WEIGH. EACH SHOULD BE ABOUT 5
  OZ. SHAPE INTO BALLS AND LET REST COVERED 10 MIN. HEAT OVEN TO 450*F.
  WHEN HOT, ROLL EACH BALL INTO CIRCLE AND PLACE ON COOKIE SHEET. MAKE
  SURE NO CREASES OR WILL NOT RISE PROPERLY IN OVEN. BAKE ABOUT 10
  MINUTES OR UNTIL TOPS ARE BROWN AND PUFFY. REPEAT FOR REMAINING
  BALLS. BEST SERVED WARM. THE PUFFYNESS WILL SETTLE DOWN AND LEAVE A
  POCKET TO FILL WITH GOODIES