from Rachael Lundeberg
2 1/2 c. warm water
2 Tbsp. yeast
4 Tbsp. sugar
5 c. flour
1 tsp. salt
Combine water, yeast and sugar in a large bowl; let sit 10 minutes. Add flour and salt; mix well. Knead dough for 5 minutes. Let rise 2 minutes.
Make eight balls out of dough the size of baseballs; lay on towel. Start timing from the first ball, and raise 5 minutes. Preheat oven to 500 degrees.
Roll 1st ball into a disk (about 5 inches) using a little flour and rolling out 4 times, turning it over each time. Place on upside-down, ungreased cookie sheet. Repeat with 2nd ball. Place cookie sheet in oven. Work on rolling out other pitas while the first two cook. As soon as pita balloons, take it out (3 - 5 minutes--no longer than 5!). Remove to an unzipped plastic bag.
When ready to serve, open by cutting each circle in half and opening the pocket.
*This is wonderful served with Chicken Salad!
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