HOMADE PITA BREAD

      Title: HOMADE PITA BREAD
  Categories: Mcdougall, Breads
       Yield: 25 Servings
  
       1 c  Water
       1 c  Apple juice
   1 1/2 tb Yeast, active dry
     1/2 ts Salt
       5 c  Whole wheat flour
       6 ts Whole-wheat gluten (opt)
            Yellow cornmeal
  
    1. In saucepan, combine water and apple juice and heat just until
   warm (about 115 deg). Put warm liquid in large mixing bowl, sprinkle
   yeast over liquid and allow to dissolve. Add 2 cups flour and the 6
   eeaspoons whole-wheat gluten flour, if desired; beat at medium speed
   of electric mixer for 3 minutes. Cover and let rise in warm place
   until doubled in size, about 20 min.
   
    2. Add salt, beat in as much flour as can be beaten vigorously by
   hand for 6 minutes. Mix as much remaining flour as can be handled
   when mixing by hand and enough so that dough can be removed from bowl
   onto floured surface.  Cover with a towel and let rest for
        10    min.
   
    3. Knead gently and rhythmically for 10-15 minutes.
    Keeping dough rolled in a ball. add the remaining flour, a little at
   a time, kneading after each addition. Be careful not to add too much
   flour, or the bread will be dry. Keep dough slightly sticky to the
   touch. Cover with a towel and let rest 10 minutes.
   
    4. At this point, the dough may be shaped into pita bread. loaves of
   bread, pizza dough, buns, etc.  to make pitas, cut dough in half with
   lightly floured hands, roll each half into rope 2 1/2 inches in
   diameter. Cut each roll into pieces and roll with hands into 2 to 3
   inch balls, depending on the desired size of pocked bread.
   
    5. Place each dough ball on flat surface and with a lightly floured
   rolling pin, roll out from center until dough forms a circle 1/4 inch
   thick.  Gently dip bottom of dough in cornmeal and place on back of
   cookie sheet.  Cover with a towel and let rise at room tempeerature
   for 15 minutes.
   
    6. The best way to bake pitas is on flat quarry tiles, which can be
   purchased at any rock and stone outlet.
    A cast ironskillet turned upside down also works well, but limits
   you to making one pita at a time.  A thrid option, less satisfactory
   than the others but still workable, is a cookie sheet turned upside
   down.
   
    7. Place one of the three items mentioned above in the oven and
   preheat to 500 degrees.  Remove top oven rack for convenience in
   removing pitas later.
   
    8. Gently but quickly slip a raised pita onto a spatula and place it
   on the hot tile, skillet or cookie sheet. Once it touches the hot
   surface, you cannot move it, so aim carefull. Repeat with as many
   pitas as your baking method will accomodate.  Close oven and bake for
   3-4 minutes or until lightly browned. If your baking the pitas on a
   cookie sheet you may see very few or perhaps no bubbles appear - do
   not overcook just because bubbles are small and not uniform. If
   you're using tiles or a cast iron skillet, you will be able to watch
   pockets form immediately.
   
    9. Remove pitas carefully from oven with spatula and place on cooling
   rack. Cut each pita in half while still warm. If difficult to cut.
   Place pita in a damp towel for 5 minutes, and then it will cut nicely.
   
    10.  To store:  Place in plastic bags, 3 or 4 to a bag, while still
   slightly warm to keep soft.  May be frozen.
   
    ===From: Fabulous Food for Friends and Family by Caviness===
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