Pita Bread

Once you make this recipe you will probably never buy store bought again.  Fresh, soft and tasty.  Great for sandwiches, pizza crust of just for dipping.

 PITA BREAD

(makes 8-10)

Ingredients:
*1 cup water, warm (not hot)

*1 cup whole milk, warm (not hot)

*2 1/4 teaspoons active dry yeast (1 packet)

*2 teaspoons granulated sugar

*2 tablespoons olive oil
*5 cups  all-purpose flour

*2 teaspoons salt

Directions:
~In a large mixing bowl, whisk 1 cup warm water,  1 cup warm milk. 2 teaspoons granulated sugar and 2 1/4 teaspoons active dryyeast.
~Allow to proof (about 10-15 minutes).
~Mix in 2 tablespoons oil.
~In a large bowl, mix 2 teaspoons salt and 5 cups all-purpose flour together.

~Add dry ingredients to wet ingredients.

~Knead with dough hook for 10-12 minutes (or by hand for 15-18 minutes)
~Place dough into a large oiled bowl.
~Cover with a damp towel or plastic wrap for 1 to 1 1/2 hours or until double in size.
~Turn dough onto a lightly floured surface.
~Carefully roll dough into 10-12 equal pieces.

~Roll each into a smooth ball.

~Place on a lightly floured surface.

~Roll out into a circle about 6 - 7 inch circle and about 1/4 inch thick (if dough is to sticky sprinkle a little          flour on it as you work with it).

~Place onto a lightly floured surface and cover with a clean damp towel for 30-40 minutes.
~Brush a large frying pan (cast iron pan works best) with 1 teaspoon olive oil.
~Heat pan over medium-high heat.
~Once pan is hot, lay dough into skillet.
~Cook for about  2-3 minutes (or until pita is puffy and filled with air), flipping every 20 seconds.
~Place cooked pita on a plate and cover with a clean towel to keep warm.

~Fill with desired fillings.

***Store any left over pita in refrigerator for up to 1 week or freeze for up to 6 weeks. 

***I often cut this recipe in half, because it's just my husband and me.