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Makes about 15 6-inch pitas
- 1 Tbsp dry yeast
- 2 Tbsp honey
- 2 1/4 cups lukewarm water
- 6-7 cups all purpose flour
- 1 Tbsp salt
- 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.
- 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.
- Add the salt and half o the remaining flour and beat again.
- On a lightly floured board, knead the dough for 10 minutes, adding more flour if necessary to make a medium stiff dough.
- 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.
- 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.
- 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.
- 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.)
- If grilling, you can cook the pita directly on a medium-hot grill with the same.
- Pita bread should be served warm. Three minutes in a preheated 350°F oven is enough to warm them through.