Pita Pocket Bread

Directions

1. 1
   Dissolve yeast in 1 cup (225 ml) lukewarm water.
2. 2
   (Reserve other 1/4 cup (60 ml) water to use later, if needed.)
3. 3
   Place flour and salt in food processor and mix for 5 seconds.
4. 4
   Add olive oil to yeast/water mixture.
5. 5
   While processor is running add the wet ingredients.
6. 6
   Process until dough forms a ball.
7. 7
   Knead on lightly floured surface for 1-2 minutes.
8. 8
   Spread additional olive oil over inside of a large bowl.
9. 9
   Place dough inside the bowl and turn over so oil covers top.
10. 10
    Spread plastic wrap on top and let rise for 1-2 hours, or until double in bulk.
11. 11
    Preheat oven to 500 degrees (250 C.).
12. 12
    Punch down dough and divide into about 12 egg-sized portions.
13. 13
    Flatten each with hand then--on lightly floured surface--roll out into 6-8 inch circles.
14. 14
    Cover cookie sheets with non-stick foil or parchment.
15. 15
    Place 2 or 3 pita rounds on cookie sheet and bake for 3 to 3-1/2 minutes.
16. 16
    Remove from oven and place pitas on wire racks to cool.
17. 17
    When cool, place in plastic bags to keep soft and fresh.
18. 18
    Cut pitas into triangles and place in a single layer on cookie sheet.
19. 19
    Spray pitas with a light coating of PAM and sprinkle--very lightly--with salt.
20. 20
    (I use Kosher salt.)
21. 21
    Bake at 400 degrees (200 C.) for about 10 minutes, or less, until crisp.
22. 22
    Remove and let cool, then store in a sealed plastic bag.