---------- Recipe via Meal-Master (tm) v8.05
       Title: Pita Bread - Part 2
  Categories: Breads, Ethnic
       Yield: 16 Pitas
            Ingredients in Part 1
   The dough will smell slightly fermented after a few days, but this simply
   improves the taste of the bread. Dough should be brought to room
   temperature before baking. This amount of dough will make approximately 16
   pitas if rolled out into circles approximately 8 to 9 in diameter and less
   than 1/4 thick. You can also of course make smaller breads. Size and shape
   all depend on you, but for breads of this dimension the following baking
   tips apply: Place unglazed quarry tiles, or a large baking stone or two
   baking sheets, on a rack in the bottom third of your oven, leaving a 1 gap
   all around to allow air to circulate. Preheat oven to 450~. Divide dough in
   half, then set half aside, covered, while you work with the rest. Divide
   dough into eight equal pieces and flatten each piece with lightly floured
   hands. Roll out each piece to a circle 8 to 9 in diameter. You may wish to
   roll out all eight before starting to bake. Cover rolled out breads, but do
   not stack. Bake 2 at a time (or more if your oven is larger) directly on
   quarry tiles or baking sheets. Bake each bread for 3 or 4 minutes, until
   the bread has gone into a full “balloon” or until it is starting to turn
   lightly golden, whichever happens first. If there are seams or dry bits of
   dough ~ or for a variety of other reasons - your bread may not go into a
   full “balloon”. Don't worry, it will still taste great. The more you bake
   pitas the more you will become familiar with all the little tricks and
   pitfalls, and your breads will more consistently “balloon.” But even then,
   if you're like us, it won't always “balloon” fully and you won't mind
   because the taste will still be wonderful. When baked, remove, place on a
   rack for about five minutes to let cool slightly, then wrap breads in a
   large kitchen towel (this will keep the breads soft). When first half of
   the dough has been rolled out and baked, repeat for rest of dough, or store
   in refrigerator for later use, as described above. You can also divide the
   dough into more, smaller pieces if you wish, to give you smaller breads.
   Yield: 16 pitas about 8 in diameter, or more smaller breads. Source:
   Bakers' Dozen, Alford and Duguid, TVFN. MM Waldine Van Geffen