Okay, before it starts to look like I'm better at killing threads than continuing them, here's another recipe for y'all:
Pita Bread
2 tsp__dry yeast
1 C____water
3 C____bread flour
1 tsp__salt
1 Tbl__sugar (I use honey, sometimes molasses)
Preheat oven to 500F (or hotter if your over goes higher.) If you have a baking stone, preheat it now. If no baking stone, you
can use baking sheets, though I've used a stone for so long, I can't remember if there are any special steps to take with sheet-pans.
Heat the water to warm and dissolve the sugar for the yeast to feed on.
Sprinkle yeast on water and let stand 5-10 minutes until proofed.
Mix the flour and salt (with your hands or a whisk)
Stir the yeast, sugar, water mixture together
Mix into flour/salt mixture
(I did this the Jamie Oliver way the last time I made it, that is, poured the flour into a big pile on the bread board, made a well, poured some of the yeast mix into the well and began mixing it into the flour from the sides with a fork, gradually adding more yeast-water as I went. I ended up tossing the fork aside after it became sticky and mixing it all in by hand. It was fun!
)
Knead about ten minutes until you get a nice elastic dough.
Lay the dough in a mixing bowl to rise (you can oil it if you want, but it's not necessary.)
Rise for 45 minutes.
Punch down and knead for a minute or two.
Divide the dough into 6 equal-weight pieces.
Form pieces into balls, tucking the edges up under the ball so you get a smooth exterior. (If you're not sure of this step, there might be more information online about "forming the dough")
Let the dough rest for ten minutes with a damp towel over to keep them moist and warm.
Roll each piece to 1/8 to 1/4 inch thickness (4-8mm) - I roll them thin, but by the time I get them in the oven, they've puffed up just a little bit more.
Let dough rest a few minutes.
Bake for 3-5 minutes, watching carefully as they will puff up and brown quickly. I use a pizza peel to get them into and out of the oven, three at a time as that's all my stone can handle at a time (it's an octagonal electric kiln shelf.)
Remove from oven and place on a damp towel, covering with the rest of the towel and place the whole arrangement into a paper or plastic bag for fifteen minutes. (This is a step I had not tried before tonight and it looks like it's something I'll do the next time as it helps to keep the bread soft and not dry out too quickly.)
Cool and store.
Eat with hummus
Here's how they came out, including the interior and crumb:
