Posted on Apr 17th 2017
Are your kids out of school for the summer and lunchtime is starting to get boring? Getting them involved in cooking pita will make lunch fun again. The best part is pita can be made ahead of time, so it might be easier to prepare the night before. Watching the pita puff as it bakes will amaze and delight kids and adults.To make a sandwich, stuff the pita with veggies or deli meat.
Makes 8 pita
1 1/8 cups warm water
1 ½ teaspoons active dry yeast
1 ½ teaspoons white sugar
1 teaspoon salt
1 tablespoon vegetable oil
3 cups all-purpose flour
1-2 teaspoons cornmeal
Combine water, yeast and sugar in a bowl and let it sit for 10 minutes. Add salt and vegetable oil, and then add flour gradually while kneading. Once all flour is added, knead dough until it is smooth and no longer sticky. Place dough in a bowl that has been oiled and cover with a clean, damp dish towel. Leave dough in a warm place for about an hour, allowing dough to double in size.
Sprinkle a baking sheet with a small amount of cornmeal. Lightly flour a surface for rolling dough and shape dough into a rope. Divide the rope into 8 equal pieces. Using a rolling pin, roll each piece into a thin 6 inch circle. Place circles on baking sheet. Cover with a clean, damp dish towel and allow to rise for 30 minutes. Preheat oven to 500 degrees Fahrenheit (260 degrees Celcius). Bake pitas for about 4-5 minutes or until they are golden. Immediately put pita in a paper bag so they steam and become soft and pliable.
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