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- 1 envelope dry yeast
- 2 teaspoons salt
- 1 tablespoon Sugar
- 4 cups white all-purpose flour
- 1 1/2 cups water
- 1 tablespoon olive oil
4. With your hands, blend it into a dough.
6. Knead the dough in the bowl with your fists for 10–15 minutes or until it is smooth.
8. Cover the dough in the bowl with a towel and set it in a draft free area to rise to double it's bulk (1–2 hours), then punch it down and knead it again for a few minutes.
9. Preheat your oven to 350 °F.
10. Cut pieces of dough, egg size or larger, depending on the size of the pita desired, shape them into balls with your hands and roll them out over a lightly floured board or pastry cloth to 1/4 inch thickness.
11. Set 2 or 3 pitas on a lightly oiled cookies sheet and bake them on the lower rack 2 to 3 minutes each side.
12. Pitas should be white and soft.
13. Wrap the baked pitas in a clean towel until they are cool, then store them in plastic bags to prevent them from drying out.
14. When you are ready to use them, heat a bit of oil in a shallow skillet and fry them a minute or so on each side, or until golden brown.
15. Use them immediately, because they get hard when they dry out.