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Arabic Pita 
Arapagan Hatz

Armenian Style Pocket Bread 

525°F Oven
Makes 12 - 15 loaves

Pita Bread
This Arabic bread is distinguished by the hollow pocket which develops in the middle while baking. Pita is used for dipping, filled for sandwiches, or just served with meals.
2 packages active dry yeast
21/2 - 3 cups lukewarm water
8 cups unbleached white flour
2 cups whole wheat flour
1 1/2 teaspoon salt

  1. Dissolve yeast in 1/2 cup water
  2. Place flour in large bowl, mix in salt.
  3. Pour in yeast mixture and add enough additional water to make a stiff dough.
  4. Knead until smooth.
  5. Let rise until doubled in bulk.
  6. Punch down and divide into pieces 3" in diameter.
  7. Let rise for 1 hour.
  8. Preheat oven to 525° F
  9. Roll out balls of dough on floured board to 8" - 9" in diameter.
  10. Using a small wooden paddle, place loaves, one at a time on bottom plate of oven. (use a baking stone or inverted cookie sheet on the lowest shelf of an electric oven)
  11. Bake until puffed and lightly brown, 3 1/2 to 4 minutes.
  12. Stack baked loaves on top of each other and keep covered with a towel until cooled.

Do not roll too thin or the pocket will not form.

If you do not have a baking stone, line a cookie sheet with clean, unglazed quarry tiles - available at your home center store.