shoot, I didn't get the link, but I thinks it's the same one. "Farmgirl's Pita Bread after Bernard Clayton"
Well, I just looked for it and found same title, but a different pita recipe - this one used whole wheat flour, which I wanted in the beginning, so here this one -
Farmgirl's Pita Bread After Bernard Clayton
1 cup whole wheat flour
1.5 cup white flour
1.5 tsp salt
1Tbsp white sugar
2 tsp dry active yeast
2 Tbsp olive oil
1 cup water warmed to 105-110 F
Preheat oven to 500 F
1. Blend 1 cup of the flour with the rest of the dry ingredients
2. Add water, then olive oil and mix thoroughly
3. Add the rest of the flour 1/2 cup at a time kneading by hand by the end until all flour is worked through (about 5 mins kneading)
4. Divide dough into 8 equal parts and shape like a bun
5. Cover dough with a tea towel and let "rest" for approx 20-30 min depending on how warm your room is. (Warmer rooms need less time)
6. Roll each pita to 3/16" thick and place on individual squares of tin foil
7. Place 4 at a time right on the oven rack and bake for 5-7 minutes
8. When removing from the oven, stack them directly toogether immediately while hot so they stay soft, and cool stacked and wrapped in foil.
Note: Some may not puff, but YUM... eat them while hot or use them as crusts for quick mini pizzas or brush with olive oil and garlic and re-bake to make pita chips
Number of Servings: 8
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if anyone wants the white bread one,
she just calls for 2 1/2 cups bread flour instead of any w.w. and 2 tsp. of salt instead of 1.5 tsp.
Sure is good - and pretty
and tasty - this is the red pepper mayo that goes with the pita chips and the zucchini soup tonight. (soup's good too!)