[La Playita, Panam, Panam; 08 55'  N/079 32' W]

4 cups flour

2 envelopes yeast

2 tsp sugar

2 tsp salt

1 1/2 cup warm water (110 - 120 F)

Mix together all of the above.  Add warm water.  Knead well.  Put into a lg. ziplock baggie and refrigerate overnight.  (Dough keeps up to one week in the refrigerator so it can be used for multiple batches of fresh bread.)  When ready to cook, pull off tennis ball sized pieces and roll to 1/4" thick on a floured surface.  Cook in a dry pan or griddle until brown on one side, flip and cook other side (about 5 minutes per side).  Cut pocket and stuff with your favorite filling - tuna salad, cheese and tomato, etc.  Makes 6-8 pockets.


Carina's Quick Personal Pita Pizza variation: Use 1 3/4 cup white and 1/4 cup whole wheat flour and eliminate sugar.  Cook pita only slightly on second side.  Removing to plate (browned side down); adding a thin layer of tomato sauce, your favorite pizza toppings plus chopped or grated mozzarella, return to hot dry pan and cover, continuing to cook on low heat (to avoid burning) until mozzarella is melted.   


See also: Yohelah's BBQ Pizza recipe by returning to Our Galley