Pita Bread - Part 2

Directions

1. 1

   Ingredients in Part 1 The dough will smell slightly fermented after a few days, but this simply improves the taste of the bread

2. 2

   Dough should be brought to room temperature before baking

3. 3

   This amount of dough will make approximately 16 pitas if rolled out into circles approximately 8 to 9" in diameter and less than 1/4" thick

4. 4

   You can also of course make smaller breads

5. 5

   Size and shape all depend on you, but for breads of this dimension the following baking tips apply: Place unglazed quarry tiles, or a large

6. 6

   Preheat oven to 450~

7. 7

   Divide dough in half, then set half aside, covered, while you work with the rest

8. 8

   Divide dough into eight equal pieces and flatten each piece with lightly floured hands