Traditional Pita Bread

1 package active dry yeast
1 1/4 c. warm water
2 tsp salt
3 - 3 1/2 c. all purpose flour

In a large bowl, dissolve the yeast in warm water. Stir in salt and enough flour to for a soft dough. Turn onto a floured surface; knead untils mooth and elastic, about 6 to 8 minutes. Do not let rise.

Divide dough into six pieces; knead each for 1 minute. Roll each into a 5 in circle. Cover and let rise in a warm place until doubled, about 45 minutes.

Place upside down on greased baking sheets bake at 500 for 5 to 10 minutes. Remove from pans to wire racks.