1 T yeast
1 t sugar
1 1/4 cups warm water
1/4 t salt
4 C flour
Dissolve the yeast and sugar in the water until the yeast is foamy. Mix the salt with two sups of flour and add to the yeast mixture. Beat for five minutes and then add the rest of the flour. Let dough rise for 30 minutes. Divide dough into balls and roll out as thin as possible. Let rise another 30 minutes. Bake in a 500 degree oven for 5- 6 minutes or until the rounds puff up and begin to turn golden.
Makes about 12 pocketed pitas.
(recipe found in "The Enchanted Tunnel" book 3)
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