Pitas (Pocket Bread)

This is surprisingly easy.

Make Mom's Bread Recipe (not mine):

1/4 c sugar
1/4 c oil
2 tsp salt
1 tbsp yeast
2 c hot water (120 degrees or so--baby bathwater hot, not hot tub hot)
4 heaping (5-6 level) c flour

Mix well. This is easiest in a kitchenaid, where you can just set the timer for 5 minutes and let it go. No kneading this recipe. The dough should be smooth and tender and almost sticky, but not sticky. If it IS sticky, add more flour and mix again until the consistency is right.

Let raise 2-4 time for half an hour each, punching it down between.

Taking an egg-sized ball, roll it on an untreated countertop (no oil or flour--you WANT it to stick) to an 8-9" circle. Peel it up and place it on an oiled cookie sheet. It should shrink to about 7 ". Bake on the lowest oven rack at 450 for 4 minutes, until it's puffy (the puffy part is important!). Turn over and bake for 2 more minutes. Remove from cookie sheets immediately and place between either clean dish cloths or paper towels to cool (this catches the steam and softens them). Stack them a dozen high, with paper towels/dish cloths between each. If they puffed appropriately, there will already be a pocket inside when you cut them in half. If they didn't puff, you can carefully cut a pocket.