---------- Recipe via Meal-Master (tm) v8.02
  Categories: Bakery, Oriental, Breads
       Yield: 12 loaves
       1 ea Recipe basic pita prepared
            -- as far as the kneading
     3/4 c  Sugar
     1/4 c  Cold water
       1 c  Sesame seeds
   Shape kneaded dough into an even rectangle & cut in
   half lengthwise. Divide into 12 equal portions.  Shape
   each portion into a smooth ball & place on a floured
   surface.  Cover with damp towels & let rest in a warm
   place for 30 to
   45 minutes.
   15 minutes before they finish rising, preheat oven to
   425F & lightly grease a
   baking sheet.  Blend sugar with cold water until you
   have a thick paste. Add
   more water if necessary.  Set aside.
   Working on 2 balls at a time, press each ball flat.
   Roll out each round to a
   7 circle.  Place two rounds on the baking sheet.
   Spread the sugar paste evenly over the top of each
   round.  Sprinkle with 4 ts of sesame seeds. Press down
   to ensure that the seeds stick. Score each pita into 8
   wedges. Bake for 10 to 12 minutes.  Remove from oven,
   separate the wedges & cool on wire racks.  Note, these
   pitas do not puff.