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1
Dissolve yeast in 1 cup (225 ml) lukewarm water.
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2
(Reserve other 1/4 cup (60 ml) water to use later, if needed.)
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3
Place flour and salt in food processor and mix for 5 seconds.
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4
Add olive oil to yeast/water mixture.
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5
While processor is running add the wet ingredients.
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6
Process until dough forms a ball.
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7
Knead on lightly floured surface for 1-2 minutes.
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8
Spread additional olive oil over inside of a large bowl.
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9
Place dough inside the bowl and turn over so oil covers top.
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10
Spread plastic wrap on top and let rise for 1-2 hours, or until double in bulk.
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11
Preheat oven to 500 degrees (250 C.).
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12
Punch down dough and divide into about 12 egg-sized portions.
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13
Flatten each with hand then--on lightly floured surface--roll out into 6-8 inch circles.
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14
Cover cookie sheets with non-stick foil or parchment.
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15
Place 2 or 3 pita rounds on cookie sheet and bake for 3 to 3-1/2 minutes.
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16
Remove from oven and place pitas on wire racks to cool.
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17
When cool, place in plastic bags to keep soft and fresh.
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18
Cut pitas into triangles and place in a single layer on cookie sheet.
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19
Spray pitas with a light coating of PAM and sprinkle--very lightly--with salt.
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20
(I use Kosher salt.)
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21
Bake at 400 degrees (200 C.) for about 10 minutes, or less, until crisp.
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22
Remove and let cool, then store in a sealed plastic bag.
