This is a Yeast-Raised flat bread made all over Middle East and now popular as a sandwich container in. Cut in half or slit down one side, it provides a pocket for stuffing with fillings. It is particularly good for Kabobs and salads.
7 cups all-purpose flour
1 tablespoon dry yeast
3 tablespoons warm milk
2 teaspoons salt
2 cups warm water
you will need a basin and two baking sheets. A mixer with a dough hook saves energy.
Make the dough as for the country Yeast-Raised Bread -it should be a little on the soft side. Work in 2 tablespoons Olive oil.
Cut the dough into 20 pieces, knead each into a ball, and then roll each one out into an oval about 8 inches long. Let the pitas rise for half an hour.
Preheat the oven to 180degrees.
Flo the baking sheets and put them in the oven heat. Slap the pitas onto the hot baking sheets and put them into the oven for about 5 minutes.
Take them out while they are still soft.
wrap them in a cloth so that they do not harden,and bake the next batch.