Pita Bread - cooking recipe

Ingredients

1 pkg. active dry yeast
2 c. warm water
1 Tbsp. shortening
6 c. all-purpose flour
2 tsp. salt

Preparation

In a bowl, dissolve the yeast in the warm water.
With fingers, blend shortening into yeast mixture until almost dissolved.
Stir together the flour and salt.
Add yeast mixture to flour mixture.
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.
Divide dough into 24 pieces.
With floured hands, work pieces into very smooth balls.
Place on a floured surface. Cover and let rest 20 minutes.
Using fingers, gently flatten balls without creasing dough, keeping them rounded.
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).
Place 2 rounds on an ungreased baking sheet.
Preheat oven to 450\u00b0.
Bake about 3 to 4 minutes or until dough is puffed and set.
Turn pita rounds over with spatula. Bake about 2 minutes more or until light brown.
Repeat with remaining dough, baking 1 batch before rolling and baking the next.
Cool on wire racks.