Pita Bread

Method

1. Mix together the yeast, honey and 1/2 cup of lukewarm water in a small bowl and allow to stand for 10 minutes in a warm place.
2. Put 4 cups of the flour into a large mixing bowl (or the bowl of a mixer) and add the frothing yeast mixture plus 2 cups of lukewarm water. Beat vigorously for a minute or two.
3. Add the salt and half o the remaining flour and beat again.
4. On a lightly floured board, knead the dough for 10 minutes, adding more flour if necessary to make a medium stiff dough.
5. Place the dough in a lightly greased bowl, cover with a towel, and leave in a warm, draft-free place to double in volume, about 1 hour.
6. Preheat oven to 450°F. Punch down the dough and knead it again. Divide into 12 equal portions, rolling each one into a ball with your hands. Keep covered.
7. Roll the balls of dough into flat circles about 5 inches across and 1/4-inch thick. Place the circles on an ungreased baking sheet, cover and allow to rise for 10 minutes.
8. Cook on the bottom rack of the oven for 8 minutes or until the bottoms are pale brown. If no pocket appears, raise the oven temperature; if too brown, spray with water. (To keep for later use, allow to cool, then put into plastic bags and refrigerate or freeze.)
9. If grilling, you can cook the pita directly on a medium-hot grill with the same.
10. Pita bread should be served warm. Three minutes in a preheated 350°F oven is enough to warm them through.