Pita Bread
7/14/2011
Based on artisan bread 5-minutes

3 c (24 oz) 100 degrees F (lukewarm) water
1 1/2 tbsp yeast (.5 oz)
1 1/2 tbsp salt (1 oz)
32.5 oz (6 1/2 c) unbleached all-purpose white flour

In mixer with dough hook, mix first three ingredients, add flour, mix until homogonously moistened.

Cover loosely, let rise 2 hours.

Stash in fridge, loosely covered.

LATER

Dust top of dough with flour, cut off 

preheat oven and baking tray to 500 degrees F

pull off a piece of dough (book says 1 lb), shape it into loaf ball

roll dough into a round 1/8 inch thick, sprinkling with flour to prevent sticking

bake 5-7 minutes until lightly browned and puffed

cool under clean cotton dish towels to keep soft

can store in freezer