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Mediterranean Pita Bread
5.0(19)Note: This is one of the recipes I adopted in the Great 'Zaar Ophan Adoption of 2005. I hope you enjoy it.
by UnknownChef86·published 2001-08-12
Open original recipeBreads
08
Cover, and let rest in a warm place about 15 minutes.
09Divide into 12 equal portions.10Roll each piece with floured hands into a smooth ball.11Cover with a damp cloth, let rest 10 minutes.12Using fingers, flatten balls.13Cover, let rest 10 minutes.14On a well floured surface lightly roll one piece of dough at a time into a circle 6 inches in diameter, turning dough over once.15Do not puncture or tear dough.16(Work with enough flour so dough does not stick) Place on baking sheet.17Bake one sheet at a time, in a 450 F oven about 3 minutes or until dough is puffed and softly set.18Turn with a spatula, and bake 2 more minutes until dough is light brown.19Repeat with remaining dough, baking one batch before uncovering and rolling the next.20To serve, slice bread crosswise and fill the pockets with a filling or cut into wedges and pan fry to a crisp for dipping.