Pita Bread

Pita Bread

Ingredients
2 cups flour
2 1/4 teaspoons yeast
1/2 teaspoon salt
1 1/4 cups hot water ( but not boiling)

1 Tbsp olive oil
1 -1 1/2 cup flour

Directions
Combine first four ingredients in a large bowl.
Beat well about 1 minute.
Then mix in the remaining flour, using just enough to make a soft, sticky dough.
Turn out on floured board and continue to knead for 5 minutes.
Divide into 8 balls.
Roll out each one to about 1/4 inch thick and 6 inches in diameter.
Place on very lightly greased cookie sheet sprinkled with cornmeal (although cornmeal is really not necessary if you don't have it).
Let rise in warm place for 25-35 minutes .
Bake at 450 for 4 min, and then turn over for 4 more minutes or until lightly browned.
Wrap immediately in a dishtowel for 3 or 4 minutes.

(What I actually did was to heat the oven to 550 degrees and while it was preheating I put a couple of cookie sheets in the oven.  I rolled the pita bread out while I was preheating the oven and while the rest of the pitas were cooking since I quadrupled the batch and had several more to bake than 8.  Then I carefully laid 2 or 3 pita circles on the hot cookie sheets put them back in the oven for about 2 1/2 minutes until they puffed up.  Then I took them out of the oven and wrapped them in a towel while I baked another batch.)