Pita Bread

1 T yeast 1-1/2 c tepid water 3-4 c flour

Dissolve the yeast in water. Stir in 2 c flour. Beat 50 strokes to work up gluten and add air. Add the rest of the flour ½ c at a time until dough comes away from the sides and can be kneaded. Knead dough in bowl for 10 minutes. Work until elastic and smooth, not sticky. Shape dough into balls about 2” in diameter, about 10 balls. Roll them out to about 5”, about ¼” thickness. Let rise for 45 minutes. Preheat oven to 500 degrees. Flip for best results. Place them on cookie sheet and bake on bottom rack for 5 minutes. They will soften when cool. Store in airtight container.