Pita Bread

I adapted this recipe from this one on Allrecipes. Well, adapted may not be the right word. I changed the first step because I don't have a bread maker, lol. It is really easy, and really good! My pita bread didn't fluff up quite enough so I could open them, but that's because I handled it too much. I didn't read the part about setting the rolled out pita's on a lightly floured surface and they stuck to my counter, whoops! They still turned out pretty good though! And, they tasted really yummy :)

Sorry, not the best photo :)

• 1 1/8 cups warm water (110 degrees F/45 degrees C)
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons active dry yeast

DIRECTIONS

1. Dissolve yeast in a small amount of the warm water and allow to grow for about 10 minutes. Then, place all ingredients in a bowl and combine. Knead for about 5 minutes or so and then leave it to rise until doubled in size (about an hour)
   
2. Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set on a lightly floured surface, cover with a towel. Let pitas rise about 30 minutes until slightly puffy.
3. Preheat oven to 500 degrees F (260 degrees C). Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas a softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.