MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Basic Pita
  Categories: Breads, Ceideburg 2
       Yield: 24 servings
       2 c  Warm water (90 to 100
            -degrees F.)
       2    Envelopes active dry yeast
     1/2 ts Sugar
       2 ts Salt
       5    To 5 1/2 cups unbleached
            -all-purpose flour, plus
            -flour for kneading
   Pour the water into a large bowl, sprinkle in the yeast and stir to
   dissolve.  Stir the sugar and salt into the yeast mixture thoroughly
   with a wooden spoon.  Gradually add 5 cups of the flour, stirring
   constantly until the dough is smooth.  Slowly work in the remaining
   flour with your hands, kneading until the dough is no longer sticky.
   Turn the dough out onto a well floured board and knead until smooth
   and elastic, about 5 minutes.
   Shape the dough into an even rectangle and cut in half, lengthwise.
   Divide each half into 12 portions for small pitas, 6 for larger ones.
   Shape each into a smooth ball.  Place balls on a floured surface and
   cover them with a slightly damp towel while you roll out one at a
   time. Gently press each ball flat with your fingers, keeping it well
   rounded. Flour a work surface and a rolling pin.  Roll each round
   from the center to the outside edge, giving the dough a 1/4 turn
   after each roll, to form a perfect circle not quite 1/4-inch thick (5
   to 5 1/2 inches in diameter for small pitas; about 8 1/2 inches for
   larger ones).
   Carefully flip the circles over to smooth out any creases that might
   prevent the pockets from forming.
   Fifteen minutes before the loaves have finished rising, preheat the
   oven to 500F and place an ungreased baking sheet in the oven to heat.
   As each bread is rolled, place it carefully on a floured surface and
   cover with a clean, dry towel; do not let the surfaces dry out, and
   let rise in a warm, draft-free area for 30 to 45 minutes.
   To bake, place 4 small pitas or I large one on the hot baking sheet.
   Bake on the bottom rack of the oven until puffed and lightly browned
   on the bottom, almost white on top, about 4 minutes for small pitas
   and about 3 1/2 minutes for large; the pita will be soft and
   flexible.  If desired, flip the loaves over after they have puffed
   and bake for up to 1 minute longer to brown tops; be VERY careful not
   to let pita get crisp and brittle.
   Remove hot pitas from oven and wrap immediately in clean, dry towels
   until cool enough to handle.  Serve warm or at room temperature.
   Repeat baking process until all breads are baked.
   Makes 24 small or 12 large pitas.
   From “Pita the Great”
   From the San Francisco Chronicle, 8/10/88.
   Posted by Stephen Ceideberg; November 10 1992.