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1
In a bowl, dissolve the yeast in the warm water.
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2
With fingers, blend shortening into yeast mixture until almost dissolved.
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3
Stir together the flour and salt.
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4
Add yeast mixture to flour mixture.
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5
Work dough with hands in the bowl until dough is no longer sticky, adding additional water or flour as needed. Transfer dough to a greased bowl, turning once to grease surface. Cover; let dough stand in a warm place 30 to 40 minutes until doubled.
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6
Divide dough into 24 pieces.
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7
With floured hands, work pieces into very smooth balls.
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8
Place on a floured surface. Cover and let rest 20 minutes.
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9
Using fingers, gently flatten balls without creasing dough, keeping them rounded.
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10
On a well floured surface, lightly roll 1 piece of dough at a time to a 7-inch circle, turning dough a quarter turn once (do not stretch, puncture or crease dough).
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11
Place 2 rounds on an ungreased baking sheet.
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12
Preheat oven to 450u00b0.
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13
Bake about 3 to 4 minutes or until dough is puffed and set.
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14
Turn pita rounds over with spatula. Bake about 2 minutes more or until light brown.
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15
Repeat with remaining dough, baking 1 batch before rolling and baking the next.
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16
Cool on wire racks.
