1 ea Recipe basic pita prepared
-- as far as the kneading
3/4 c Sugar
1/4 c Cold water
1 c Sesame seeds
Shape kneaded dough into an even rectangle & cut in
half lengthwise. Divide into 12 equal portions. Shape
each portion into a smooth ball & place on a floured
surface. Cover with damp towels & let rest in a warm
place for 30 to
45 minutes.
15 minutes before they finish rising, preheat oven to
425F & lightly grease a
baking sheet. Blend sugar with cold water until you
have a thick paste. Add
more water if necessary. Set aside.
Working on 2 balls at a time, press each ball flat.
Roll out each round to a
7" circle. Place two rounds on the baking sheet.
Spread the sugar paste evenly over the top of each
round. Sprinkle with 4 ts of sesame seeds. Press down
to ensure that the seeds stick. Score each pita into 8
wedges. Bake for 10 to 12 minutes. Remove from oven,
separate the wedges & cool on wire racks. Note, these
pitas do not puff.
