pita bread

Mix dry ingredients, then add wet ingredients.

Mix by hand or on low speed for about 1 min. to blend all the ingredients.

Knead for about 10 min. by hand or with the dough hook on low to med. speed until the dough is smooth, soft, and elastic. (Add flour or water as needed; the dough should be slightly tacky but not sticky.)

Transfer the dough to an oiled bowl and turn it over once to coat. Cover w/ plastic wrap and allow to rise at room temp. until doubled in volume, 1 to 1.5 hours.

Punch the dough down, divide equally into 8 pieces, and roll the pieces into balls. Cover and let rest for 20 min. Preheat oven to 450 F. If you don't have a pizza or baking stone, place a baking sheet upside down on an oven rack to serve as a hearth.

On a very lightly floured surface, roll out each ball of dough into a thin round, about 8 in. in diameter and 1/8 in. thick. Spray the stone or baking sheet with a mist of water, wait 30 sec., then place as many dough rounds as will fit w/o touching directly onto the hearth. Bake until the dough puffs into a balloon, about 3 min., wait 30 sec., then remove each bread to a rack to cool. If you leave the breads in the oven too long, they will not deflate to flat disks.