Pita Bread

1 pkg yeast
1/2 cup warm water
3 cups all purpose flour
1 1/4 tsp salt
1 tsp granulated sugar
1 cup lukewarm water

Dissolve yeast in warm water.  Add sugar and stir until dissolved.  Let sit for 10-15 mins until water is frothy.

Combine flour and salt in large bowl.  Make a small depression in the middle of flour and pour yeast water into it.  Slowly add 1 cup lukewarm water, and stir with wooden spoon or rubber spatula until elastic.  Place dough on floured surface and knead for 10-15 mins.  When dough is no longer sticky and is smooth and elastic, it has been successfully kneaded.

Coat large bowl with oil and place dough in bowl.  Turn dough upside down so all of the dough is coated.  Allow to sit in a warm place for about 3 hours, until doubled in size.  Once doubled, roll out in a rope, and pinch off 10-12 small pieces.  place balls on floured surface.  Let sit covered for 10 mins. 

Preheat oven to 500 degrees and make sure that rak is at the bottom of the oven.  Be sure to also preheat your baking sheet.

Roll out each ball of dough with a rolling pin into circles.  Each should be about 5-6 inches across and 1/4 inch thick.  Bake each circle for 4 mins until the bread puffs up.  Turn over and bake another 2 minutes.  Remove each pita with a spatula and add additional pitas for baking.  Take spatula and gently push down puff.  Immediately place in storage bags.

Pita bread can be stored for up to a week in the pantry or bread box and up to a month in the freezer.