Pita Bread from a Mix

1. 1

   In a medium bowl, stir the yeast into the lukewarm water and allow to become frothy; beat in the oil and 2 cups hot roll mix.

2. 2

   Stir in enough of the remaining mix to make a soft dough; turn out on a lightly floured surface and knead until smooth, 7 to 10 minutes.

3. 3

   Clean and grease the bowl, place the dough in bowl, turning to grease all sides; cover with a damp towel and let rise in a warm place, free from drafts, until doubled (1 to 1 1/2 hours).

4. 4

   Punch down dough, divide into 8 equal pieces, shape each into a ball.

5. 5

   Cover with a towel and let rest 30 minutes; sprinkle 4 large baking sheets with cornmeal or flour; set aside.

6. 6

   On a lightly floured surface, roll out each ball to an 8-inch circle, not more than 1/8 inch thick.

7. 7

   Arrange several inches apart on prepared baking sheets, cover with towels and allow to rise 30 minutes.

8. 8

   Preheat oven to 500 degrees, place cookie sheets on lowest oven rack for 4 to 5 minutes, moving to middle rack for 2 to 3 minutes or until puffed and delicately browned.

9. 9

   Remove from baking sheets, wrap warm bread in foil or place in a plastic food bag to keep surface soft.

10. 10

    Serve warm or at room temperature, the bread will keep in refrigerator for several days.

11. 11

    Cut fill and eat as desired.

* Per serving · 4 servings · Values may vary.