Na'an (Pita) Bread Recipe

This style of bread is a bit complicated but your bread machine can get you off to a good start. Most recipes recommend you use something sometimes referred to as a "pizza-stone" to get the high heat and surface temperatures to make this style of bread work. If you don't have a "pizza-stone" or don't feel like buying one you can use a glass baking dish or foil lined baking sheet, but be careful. This style of bread is done with high heat in the 500° Fahrenheit range.

You also want to stage your baking. You typically bake two at a time for a short period ranging from 2 to 4 minutes a side. This is a fairly labor intensive baking process and requires attention to both safety due to the high heat (500°F.); the high heat of the internal oven surfaces and the fairly constant turning and handling of the pita bread. Tongs are a good idea for turning the bread, but turn carefully because they will puff-up and be somewhat delicate in the oven.

DIRECTIONS:

1. Combine ingredients in the bread pan in the order indicated. Set for a 2-pound dough cycle.
2. Toward the end of the dough cycle place the pizza stone or baking sheet on the lowest oven rack and pre-heat it to 500 degrees.
3. When the dough is ready punch it down and divide it into 8 balls, keeping it all lightly floured and covered. Rest the covered balls for 15 minutes.
4. Roll each ball into an eight-inch circle, one quarter inch thick; making sure circles are totally smooth, with no creases or seams. Do not stack the disks but keep them covered.
5. Put 2 pitas on the hot stone or cookie sheet and bake them 2 to 3 minutes a side until they're puffed and a pale golden color. Be careful and keep an eye on them. They cook really quickly.
6. Cool on rack 5 minutes. They will naturally deflate, leaving a pocket. Wrap them in a kitchen towel to keep them soft.