Pita Bread

Directions

1. 1
   In a bowl, dissolve the yeast in the warm water.
2. 2
   With fingers, blend shortening into yeast mixture until almost dissolved.
3. 3
   Stir together the flour and salt.
4. 4
   Add yeast mixture to flour mixture.
5. 5
   Work dough with hands in the bowl until dough is no longer sticky, adding additional water or flour as needed. Transfer dough to a greased bowl, turning once to grease surface. Cover; let dough stand in a warm place 30 to 40 minutes until doubled.
6. 6
   Divide dough into 24 pieces.
7. 7
   With floured hands, work pieces into very smooth balls.
8. 8
   Place on a floured surface. Cover and let rest 20 minutes.
9. 9
   Using fingers, gently flatten balls without creasing dough, keeping them rounded.
10. 10
    On a well floured surface, lightly roll 1 piece of dough at a time to a 7-inch circle, turning dough a quarter turn once (do not stretch, puncture or crease dough).
11. 11
    Place 2 rounds on an ungreased baking sheet.
12. 12
    Preheat oven to 450°.
13. 13
    Bake about 3 to 4 minutes or until dough is puffed and set.
14. 14
    Turn pita rounds over with spatula. Bake about 2 minutes more or until light brown.
15. 15
    Repeat with remaining dough, baking 1 batch before rolling and baking the next.
16. 16
    Cool on wire racks.