Yeast-Risen Pita Bread

I stumbled on this recipe, made them, and thought them wonderful as well as exotic. (I had never seen or heard of any bread like this! Even Davie, my breadmaking mentor, didn't know of them.) Only in the recent past have I discovered what they were!

I have streamlined the directions below. I have a file about bread-making basics if you'd like more detail about individual steps.

1 pkg yeast
1 1/4 c lukewarm water
4 c flour
1 t salt
sesame seeds, optional
egg wash: 1 eggwhite beaten with 2 T water (or undiluted Eggbeaters), optional

Dissolve yeast in water; add 1 c flour and let bubble.

Add salt and as much more flour as you can and knead in the rest.

Finish kneading.

Divide dough into about 8 pieces and roll each in a little ball; may need some flour. Let sit 10 minutes to relax gluten.

Roll out each piece on floured board to circles about 5" in diameter.

Cover with towel and leave to rise 45 minutes.

Place pitas, bottom-side-up, on a greased sheet. Brush with egg wash and sprinkle with sesame seeds.

Bake at 500 degrees (yes!) about 10 minutes or until lightly browned (it may be as soon as 3 minutes or so, so don't walk off!). They'll puff up in the middle but will fall when removed from the oven. Watch them -carefully- so they don't get over-brown! Not all of them will puff up identically, but then you know this from looking at store-bought pitas.

Cool on racks so they don't get soggy. Yield: about 8 pitas (or however many pieces of dough you used).

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