Combine the yeast and sugar in a small bowl, add 1/2 cup of
the warm water and let it stand for 10 minutes to proof and
ferment it. Dissolve the salt in the remaining warm water. Put
the flour in a large mixing bowl, making a well in the middle
and put the dissolved yeast and salt water into it.
With your hands, blend it into a dough. You may need a bit
more or less water depending on your flour. Knead the dough in
the bowl with your fists for 10-15 minutes or until it is
smooth. Pour the oil over the dough and knead it again until
the oil is absorbed. Cover the dough in the bowl with a towel
and set it in a draft free area to rise to double it's bulk
(1-2 hours), then punch it down and knead it again for a few
minutes.
Preheat your oven to 350°F.
Cut pieces of dough, egg size or larger, depending on the size
of the pita desired, shape them into balls with your hands and
roll them out over a lightly floured board or pastry cloth to
1/4 inch thickness. Set 2 or 3 pites on a lightly oiled
cookies sheet and bake them on the lower rack 2 to 3 minutes
each side. Bake longer for pita pockets.
Susie's Note: Pites should be white and soft.
Wrap the baked pites in a clean towel until they are cool,
then store them in plastic bags to prevent them from drying
out. When you are ready to use them, heat a bit of oil in a
shallow skillet and fry them a minute or so on each side, or
until golden brown. Use them immediately, because they get
hard when they dry out.
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