This is a great pita bread recipe I got from a friend who works at a great Greek restaurant here in my town. Slice pita in half and fill pockets with your favorite filling, or for dipping, cut into wedges and pan fry in a little olive oil.
Ingredients
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1 package active dry yeast
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1 ¼ cups warm water (100 to 110 degrees F/40 to 45 degrees C)
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3 ½ cups all-purpose flour, or as needed - divided
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1 ½ teaspoons salt
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¼ cup vegetable shortening
Description
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Divide dough into 12 equal portions; flour your hands and roll each piece into a ball. Cover dough balls with a kitchen towel and let rest for 10 minutes. Flatten the balls into rounds on a floured surface, cover with kitchen towel, and let rest 10 more minutes. Gently roll each dough ball into a circle about 6 inches in diameter on a floured surface. Place pita breads in a single layer on ungreased baking sheets.
