Pita Bread from a Mix
'Arrange several inches apart on prepared baking sheets / 'Clean and grease the bowl / 'Cover with a towel and let rest 30 minutes; sprinkle 4 large baking sheets with cornmeal or flour; set aside.' / 'Cut fill and eat as desired.'] / 'On a lightly floured surface / 'Preheat oven to 500 degrees / 'Punch down dough / 'Remove from baking sheets / 'Serve warm or at room temperature / 'Stir in enough of the remaining mix to make a soft dough; turn out on a lightly floured surface and knead until smooth / ['In a medium bowl / 7 to 10 minutes.' / cover with towels and allow to rise 30 minutes.' / divide into 8 equal pieces / free from drafts / moving to middle rack for 2 to 3 minutes or until puffed and delicately browned.' / not more than 1/8 inch thick.' / place cookie sheets on lowest oven rack for 4 to 5 minutes / place the dough in bowl / roll out each ball to an 8-inch circle / shape each into a ball.' / stir the yeast into the lukewarm water and allow to become frothy; beat in the oil and 2 cups hot roll mix.' / the bread will keep in refrigerator for several days.' / turning to grease all sides; cover with a damp towel and let rise in a warm place / until doubled (1 to 1 1/2 hours).' / wrap warm bread in foil or place in a plastic food bag to keep surface soft.'
This recipe is also from More Make-A-Mix Cookery and is another great recipe in which to use Recipe #265630. Ingredients: [‘yeast’, ‘water’, ‘vegetable oil’, ‘whole …