Easy Pita Pocket Bread

 In this recipe the dough is rolled out before the first rise, instead of after. This is convenient if you want to get most of the work done before you begin your other dinner preparations. We love these stuffed with Turkey Meatballs and Yogurt Sauce, but they are good with just about any filling (falafel, grilled beef or chicken strips, salad veggies and feta cheese come to mind-- just use your imagination and you won't be disappointed).  Leftover pitas make a great base for personal pizzas, too.  My son even likes to eat plain, "unadulterated" pitas for a snack--he really loves the darn things!

• 2-1/2 teaspoons active dry yeast
• 1-1/4 cups lukewarm water
• 1 teaspoon sugar or honey
• 1 tablespoon olive oil
• 1-1/2 teaspoon salt
• 3 to 3-1/2 cups all-purpose flour (can use part whole wheat)

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 Dissolve yeast and sugar in the lukewarm water and let stand until foamy--about ten minutes.  Stir in salt and oil and mix in 3 cups of flour to form a rough, sticky ball.  Turn dough out onto a floured board and knead until dough is smooth and elastic (about 10 minutes), adding more flour if dough is too sticky. You can also use an electric mixer with a dough hook for the kneading process.

Divide dough into 8 equal portions and roll into smooth balls.  Place each ball on floured board, push down with palm of hand to flatten and use a rolling pin to roll into 5" or 6" circles (about 1/8" to 1/4" thick).  Place rounds on baking sheets (I line mine with parchment paper, but this is optional).  Cover pitas with a tea towel and let rise in a warm, draft-free area for about one hour (until slightly puffed).  Preheat oven to 450 degrees and bake pitas for 8-10 minutes, until lightly browned and puffy (this is what makes the pocket).  Wrap in a tea towel until ready to serve.  Store in plastic bags).