Back in the kitchen again

I haven't been bloging this month as I've been sick with one thing or another for a few weeks.

Just as I thought I was getting over it I'd come down with something new. This is why I have winter.

So to break the drought I will blog about this Pita Bread that I made before I got sick.

I got the recipe from Baking Bites, I have done several types of bread from here including Soft Yogurt Sandwich Rolls. Nic's recipes are reliable, and she always recomends whats the best way to use the bread. I like that 'cause I really don't have much of a clue when it comes to bread.

The pita bread was easy, real easy, to make and to eat. Lets just say they didn't get cold. Simply the best pita bread I have ever had, I wont be geting it from the shops again.

We ate it with some home made cheese, but that's a post for another day.

Pita Bread
1 packet active dry yeast
1 1/2 cups warm (105-115F) water
1 teaspoon sugar
1 teaspoon salt
3 1/2 cups all purpose flour
Combine sugar, water and yeast. Let stand for 15 minutes, until foaming.
Stir in salt and flour until fully incorporated. Turn out onto a lightly floured surface and knead until smooth, about 5 minutes.
Allow to rise in a lightly oiled bowl until doubled in size, 1 1/2 hours.
Turn on your broiler and lightly oil a baking sheet.
Punch the dough down, divide it into 10 pieces, and gather each piece into a ball; keeping all of them lightly floured and covered while you work. Allow the balls of dough to rest, covered, for 15 minutes so they will be easier to roll out.
Roll out until balls form circles about 1/8 - 1/4 inch thick.
Place on baking sheet and broil for 3 minutes, until lightly browned. Flip over and broil again for 1 1/2 - 2 minutes. You just have to keep an eye on these guys depending on how hot your broiler gets.
Remove from oven and cool between kitchen towels to keep the pitas moist.
Store in an airtight container.