High altitude Pita

This recipe is for 7220ft elevation

Great

% Daily Values based on a 2,000 calorie diet

Step 1

And stand mixer bowl add the water, the honey and the dry yeast. Let stand for five minutes. In another bowl add the flour and the salt. After the five minutes pour in flour mixture and the oil. Mix on medium until Dough pulls away from the sides of the bowl and is in one large lump. Turn out on floured surface and knead for five minutes. Put in oiled bowl and cover with towel let rise for one hour. Preheat oven to 400* f Punch down dough and form into a ball. Divide into eight pieces. Roll each of the eight pieces into balls and roll out with a rolling pin to 1/4 of an inch thick. Place aside onto paper towel and cover with moistened paper towel. On an boiled cookie sheet place two of the rolled out pieces and bake for 5 to 8 minutes until puffed. Remove and put on a paper towel to cool. Repeat with remaining dough rounds. ** don’t worry if they don’t rise perfect or at all you can use them like tortilla. Store in zippered plastic bag for up to 5 days.