This pita bread is easier than you might think, and the bread makes wonderful sandwiches.

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Pumpernickel Bread Recipe

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Ingredients

• 2 teaspoons active dry yeast
• 2 teaspoons granulated sugar
• 1 1/4 cups warm water (about 110° F)
• 3 1/2 cups all-purpose flour, 15 3/4 ounces
• 1/2 teaspoon salt
• 1 tablespoon olive oil plus more for oiling the bowl

• Prep Time: 45 minutes
• Cook Time: 10 minutes

• Total Time: 55 minutes
• Yield: About 10

Preparation

Put yeast in 1/4 cup of the warm water; add sugar and let stand for 10 minutes.

Sift 2 1/2 cups of flour and the salt into a bowl. Form a well in the center; pour in yeast mixture and remaining warm water and 1 tablespoon of olive oil. Begin to mix with hand, wooden spoon, or dough hook, adding remaining flour as needed. Turn out onto a floured surface and knead for about 10 to 15 minutes (or use the machine and dough hook), until the dough is smooth and soft but not sticky.

Oil a large bowl; place dough in bowl and turn to coat the entire surface with oil. Cover with a damp cloth and put in a warm place free of drafts for about 1 to 1 1/2 hours, until doubled in bulk.

Preheat oven to 475°. Place a heavy baking sheet or baking stone on the lowest rack of the oven.

Roll the dough out, then fold and roll again. Do this a few times to get the air bubbles out of the dough. Divide into balls about 2 1/2 ounces each and cover with a dampened towel.

Roll each ball into a circle on a lightly floured surface with floured rolling pin, rolling and turning as you would a pie crust. The circles should be about 1/4-inch thick and about 7 inches in diameter.

Sandwich each dough circle between floured cloths and let them rest while you roll the remaining dough balls.

Sprinkle the hot baking sheet or baking stone lightly with flour. Place a few of the circles on the stone or baking sheet (or as many as will fit comfortably). Bake for about 2 1/2 minutes, carefully turn, and continue baking for about 2 1/2 minutes longer, or until they just begin to show some brown.

Remove and cover with clean dish towel until cooled. Place in food storage bags.

Makes about 10 pita breads.

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