Pita Bread - Julia Childs
1 PACKAGE YEAST
2-3/4 CUP FLOUR
3/4 CUP CAKE FLOUR
2 TEASPOON SALT
1 TABLESPOON OLIVE OIL
1/2 CUP WARM WATER
1 CUP TEPID WATER
DISSOLVE YEAST IN WARM WATER. ADD OTHER INGREDIENTS. LET REST
2 MIN. KNEAD 5 MIN. LET RISE 2 HRS. DEFLATE BY PULLING DOUGH FROM
SIDES. LET RISE 1 1/2 HRS. OR IN REFRIGERATOR OVERNIGHT. FORM
INTO 12 BALLS. ROLL TO 1/4 IN. THICK X 6 IN. CIRCLES. LET REST
20 MIN. WHILE OVEN IS PREHEATING. BAKE ON TILES ABOUT 2 MIN. TAKE
OUT BEFORE IT TURNS BROWN. LET COOL. IT WILL DEFLATE. CAN STORE
IN REFRIGERATOR 2-3 DAYS. IF USING IT FOR PIZZA, BAKE 5 MIN. RAW
DOUGH CAN BE FROZEN. BAKE FROM FREEZER-WILL NOT PUFF AS HIGH.
BAKING TEMP.-ABOUT 550 G.
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