1 pkg yeast
1 1/2 c water plus 1/2 cup warm water
1 TBSP sugar (3 tsp)
3/4 tsp salt
3 tbsp vegetable oil or melted butter
4 1/2 C flour
Preheat oven to 500 degrees.
Mix the yeast and 1 tsp of the sugar into the 1/2 c of warm water. Let sit to rise a bit for 10 minutes.
Mix the dry ingredients together (incl remaining 2 tsp of sugar)
Pour in the all the liquids (including yeast mixture).
Knead until all ingredients are mixed together.
Put dough in a well-oiled bowl and slap around the bowl until the outside of the dough is well-oiled.
Cover w/a towel, place in a warm place and let rise for 2 hours.
Punch down and form into balls - one for each pita. This makes 6 very large pitas or 12 smaller pitas (I make the smaller pitas).
Place a bowl on floured surface and cover lightly in flour. Then flatten out a bit w/your hand and roll out w/rolling pin into a circular shape.
Place the rolled pitas on a well-greased baking sheet and let rest for about 10 minutes (they should puff up a bit)
Bake in 500 degree oven for 6-8 minutes. Watch closely the first time around to determine the best timing! They will rise slightly while baking and will puff up enough that you can cut them in half and have pocket bread.