Instructions: Makes eight 6" pitas; 3.5 grams of fat each

* (used 1/2 KA Special for Machines and 1/2 KA white whole wheat)

Attach the steel blade. Place 1 cup flour and the other dry ingredients in the work bowl. Pulse once or twice to blend the ingredients. Mix the oil with the hot water and pour through the feed tube. Process for 15 seconds. Remove the cover and add flour, 1/2 cup at a time, until the dough forms a ball and rides the blade.

With the processor on, knead for 45 seconds. The dough should be soft and perhaps slightly sticky. Use sprinkles of flour to control stickiness. Turn from the bowl and knead by hand for a moment or two to be certain the dough is of the right consistency.

Preheat the oven to 500 degrees. Divide the dough into 8 pieces. Roll into balls, cover with a towel or wax paper, and let rest for 20 minutes. (Dough got dry under a towel; when the pitas puffed in the oven, the dry side was thinner than the moist side)

With the palm of your hand flatten each ball into a disk. Finish with a rolling pin, flattening the dough into a disk about 6" in diameter and 3/16" thick. (Can have them 6" in diameter OR 3/16" thick; mine were much thinner) Their thinness is more important than making them perfectly round. Irregularity adds charm.

Place each round on a prepared piece of foil. Placing the rounds on the foil rather than on a baking sheet or stone allows a softer heat to surround the dough. A direct thrust of heat from a baking sheet would form a crust difficult to puff. (Used baking sheets)

Carefully place 2 or 3 of the breads directly on the oven shelf. Bake for about 8 minutes (only 5 minutes), or until they are puffed. Repeat with the remaining disks. Place the pitas under the broiler for 2 minutes if browner crusts are desired. (The pitas were very brown on the top when baked in the middle of the oven)

Remove breads from the oven and wrap in a large piece of foil. (Towel) The tops will fall and there will be a pocket in the center. Serve warm or let cool and freeze. Thaw before using. To reheat, stack several in a pile, wrap with foil, and place in a 375-degree oven for 10-15 minutes.

NOTES : I had been looking for a good pita recipe, and think I can stop looking now...Mr. Claytons version is fast, easy and delicious.

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