GREEK PITA BREAD

Steps:

• In a large bowl, combine the water, yeast and sugar and let stand until you see that the yeast is active.
• Add olive oil and, salt.
• Using your hands, gradually add the flour into the wet and knead until the dough pulls away from the sides of the bowl.
• Cover and leave in a warm area to rise and rest for about 30 minutes.
• Divide into six pieces and roll into an 8 or 10 inch circle, about 1/4 inch thick.
• Dust both sides lightly with cornmeal.
• Place a heavy cast-iron skillet, non-stick pan, or griddle and heat to medium-high.
• Wet a paper towel with olive oil and grease your hot skillet.
• Place your pita dough in the skillet and and fry the bread for a couple of minutes until they start to puff and bubble up (kind of like pancakes).
• Flip and fry the other side.
• Place cooked pita bread on to a large cotton kitchen towel and cover.
• Re-oil the skillet and repeat for each pita.
• Serve warm or allow to cool inside the kitchen towel until cooled.
• Store in a sealed plastic bag for up to a week or freeze.