Scant Vegetable PITA BREAD

Scant Vegetable PITA BREAD

Ingredients:
1 package (¼ ounce) or 1 scant tablespoon active dry yeast
1 cup warm water (105° to 115°F)
1 teaspoon sugar
1 teaspoon salt
1 teaspoon vegetable or canola oil

Directions:
2¾ to 3 cups all-purpose flour
IN A BOWL, sprinkle the yeast over the warm water. Stir in the sugar and let stand until
the yeast begins to foam, 5 minutes.
Add the salt, oil, and 1 cup of the flour and beat with a wooden spoon until the batter
is smooth. Slowly add enough of the remaining flour until the dough is stiff. Let stand
15 minutes. Sprinkle a work surface with flour, turn the dough out onto it, and knead
until the dough is smooth and springy, about 10 minutes. Place in a lightly greased
bowl and turn over to grease the top.
Let the dough rise, covered, until doubled, about 1 hour. Turn out onto a lightly oiled
countertop or board and divide into 8 equal parts. Shape each part into a ball. With a
rolling pin, roll each ball into a round 6" in diameter and place on an ungreased
baking sheet. Cover loosely with plastic wrap and let rise in a warm place until
almost doubled in bulk, about 45 minutes.
Preheat the oven to 500°F. Bake until lightly browned and puffy, 5 to 7 minutes.
Remove from the baking sheet, stack one on top of the other, and cover with waxed
paper to cool.
soup
SUMMER DAY HERB-SCENTED SOUP
SPIKED WITH TARRAGON VINEGAR AND FLAVORED WITH FRESH TARRAGON AND HONEY,
THIS COOLING VEGETABLE SOUP IS AN IDEAL REFRESHER ON A HOT DAY.
Makes 6 servings
2 cups chopped tomatoes
1½ cups chopped sweet onions
1½ cups peeled, seeded, and chopped cucumber