Title: Pita Pocket Bread
Categories: Breads, Hand made
Yield: 8 Servings

2 c Water
2 pk Yeast
1/4 ts Sugar
1/4 c Olive oil
6 c Bread flour

Knead 10 minutes Rise 90 minutes Punch down and shape into 8-9 balls Rise
30 minutes Roll out balls with a floured rolling pin to 1/8 inch thickness.
Bake on a oiled coolkie sheet sprinkled with cornmeal at high heat (500*)
on the lowest rack of the oven for 5 minutes or until golden brown. The
loaves will puff up while baking and deflate when cooling. Wrap them
tightly while still slightly warm.

>From: BakerBW@aol.com
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe