Tasty Planner - Recipe - Pita Bread by Anna Girata

Instructions

1: Sift Flour into big bowl.
2: Create a well in the center of the Flour.
3: In the well add: Sugar, Salt, Crisco and Yeast.
4: Add warm water to well and mix by hand to make sure Yeast and sugar dissolve.
5: Incorporate water mixture into flour slowly to ensure lumps do not form. Continue slowly kneading and add water as needed.

Note: Keep adding water and kneed until dough is not very sticky

6: Cover with cloth and then with plastic and place in a warm place until dough at least doubles or triples. 1½ – 2 hours.
7: Spread out a dry sheet then create balls of dough but do not kneed just place in hand and fold outer edge under. Turn over and press edges together. Please on sheet and keep balls apart.
8: Either fold unused part of sheet over dough or place another sheet on top. Cover with plastic and let stand ½ hour.
9: Using a clean dry surface, preferably wooden, spread a small amount of flour.

Note: You must keep this surface clean and with flour, dough should not stick after you roll dough out

• Note: Place an oven thermometer in the oven and turn the oven on high Broil. When the oven reaches 325 you are ready to start baking. You should keep the oven between 300 and 400. You should always try to cook the bread when the Broil element is red.

10: Using your hand, spread flour on a rolling pin.
11: Take a ball of dough and place on wood.
12: Using fingers to pat dough along the edges to spread dough into a circle.
13: Using the rolling pin, roll from center all the way through edge to make as thin as you want. Make sure you roll all the way off the edge.

Note: Make sure you have no wrinkles

14: Pickup dough and place in hand. Toss dough from side to side to thin out further. Toss like Pizza.
15: Place dough in oven.
16: Let rise and turn over when top gets a little brown.
17: Let bottom get slightly brown and remove bread and place on cooling rack.
18: Let oven warm back up and continue cooking.