Pita for the weekend

It's been a few weeks since the last time I made some bread so I'm going to make some more soon. There's a recipe in the April issue of Saveur for a variant of pita bread.

The reason for the pita bread is that the magazine did some homemade hummus testing and found that store bought pita just didn't do the hummus justice. I doubt I'll be making hummus to eat with the pita bread but it's possible. More likely I'll make something with tuna or chicken as the base. Or maybe the tomato spread I make for use in bruchetta.

The types of hummus made in the article all sounded good but on the two occasions that I've eaten hummus I didn't like it at all. What do y'all think I should eat with the pita bread?


Here's the ingredients:

• 7 gram package of active dry yeast
• 1/4 tsp sugar
• 6 cups unbleached AP flour
• 3 tbsp vegetable oil
• 2 tsp salt

Directions:

• put yeast, sugar, and half cup of warm water into large bowl, stir to dissolve, let mixture sit until frothy--typically 20 minutes. Add 2 more cups of warm water and one cup flour and stir to combine. Add 2 more cups of flour, one at a time, stir well. Let mix rest for 10 minutes.
• add 2 tbsp of oil and salt and stir well. Gradually add remaining flour, mixing well with your hands until dough ball holds together. Knead for ~15 minutes. Put dough in a covered bowl to double in bulk--about 2 hours.
• preheat oven to 500f. Punch down dough, knead for 3 minutes. Divide dough evenly into 16 balls and cover with plastic wrap. Roll ea ball out into 7 inch disk. Let rest for 20 minutes.
• bake breads in batches for 3 minutes each batch. Wrap in towel to keep warm after baking. Serve.