Pocket Bread (Pita, Arab Bread, Israeli Flat Bread, Armenian Bread)
1 package active dry yeast
1 1/3 cups warm water (105 to 115 degrees F)
1 tablespoon vegetable oil
1 teaspoon granulated sugar
1 teaspoon salt
3 to 3 1/2 cups all-purpose flour
Dissolve yeast in warm water in large bowl.
Stir in oil, sugar, salt and 2 cups of the flour.
Beat until smooth.
Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 1 hour.
Dough is ready if indentation remains when touched.
Punch dough down; divide into 6 equal parts.
Shape into balls. Cover; let rise 30 minutes.
Roll each ball into a 6- to 7-inch circle 1/8 inch thick on floured surface.
Place 2 circles in opposite corners of each of 3 cookie sheets.
Cover; let rise 30 minutes.
Preheat oven to 450 degrees F.
Bake until loaves are puffed and golden brown, about 10 minutes.
