The Pita Bread turned out good. I got 10 pitas from the recipe. I love this stuff - it is pretty easy and it keeps in the freezer very well if you have extras. All the mixing and kneading is done by the Kitchenaid mixer. DH is looking forward to egg salad sandwiches in Pita halves.
1 tbsp yeast
1 tbsp sugar
1/2 c warm water
4 1/2 c bread flour
2 tsp salt
1 c warm water
1 tbsp olive oil
Dissolve yeast and sugar in 1/2 c. warm water.
Dissolve salt in 1 c. warm water. Add flour and yeast mix, knead for 10 min.
Add olive oil, knead until oil is dissolved.
Shape into a ball in the bowl, cover, and place in warm area to rise. When doubled in size, punch down dough and knead for 5 minutes.
Preheat oven to 350° and lightly oil baking sheets.
Take pieces of dough slightly larger than an egg and roll out on a floured surface to a thickness of 3/8 to 1/4 inch thick. Prick with a fork.
Place on baking sheet and bake for 2-3 minutes. Flip and bake 2-3 minutes more. Remove from oven and place on a tray covered with a clean towel, cover with another towel. They will not be browned.
When completely cool, store in a plastic bag in the fridge or freezer.
Before using, brown in a lightly oiled frying pan for a few minutes until brown on both sides. We like to use ghee or a good olive oil in the pan.