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May 14, 2010

Pita Bread


1 tablespoon instant yeast

1 1/2 cups water

1-2 teaspoon sugar

3 cups flour

1 tablespoon nonfat dry milk powder

1/2 teaspoon salt

6 tablespoons oil


Mix yeast, water and sugar.

Set aside.

In a large bowl, combine flour, dried milk and salt.

Pour in the oil and yeast/water mixture and stir well.

You might need to add more flour or water, depending on the absorbency of the flour.

Knead dough briefly, divide into 18 egg sized balls.

Place on a floured surface, cover and let rest for 15-30 minutes.

Roll one ball out and cook in a skillet until large "bubbles" form.

Flip pita over and cook the other side for a few more minutes.

Keep bread warm wrap in a towel  while cooking the rest of the bread.

These freeze well.