MoDo

I'm doing it again.

I made pita bread the other day, and though it turned out, it didn't turn out well. A little problem with the rise, and a little problem with rolling it out. So I made the dough again (and this time, I remembered the sugar for the yeast in time; how nice it was to walk into the kitchen and inhale the aroma), rolled it into six balls, about an inch and a half in diameter, and now they're in the warm oven (warmed by the light, nothing else) to rise. We'll see how it goes.

Meanwhile, my wife is off being a Good Mom, attending a local township's parade, at which the daughteroid is performing. She likely won't even know her mother is there, but its the effort, sometimes....
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Update: Awesome. Here's the recipe, from the Sugarlaws site, slightly amended by me:

Pita Bread

INGREDIENTS

1 cup warm water
2 tsp active dry yeast
Pinch of sugar

2 1/4 cups flour, plus more for kneading
1 tsp salt
2 tbsp canola oil

DIRECTIONS:
In a small bowl, mix yeast, warm water and sugar, set aside for ten minutes.

In a large mixing bowl, mix the flour, salt, canola oil, and water/yeast mixture together until incorporated.
Turn the (sticky) dough out onto a floured surface
Knead in small amounts of flour until the dough is smooth and not sticky anymore (about 5-10 minutes).

Divide the ball of dough into four portions.
Roll each portion into a ball and place on a greased baking sheet covered with saran wrap for about an hour, or until they’ve about doubled in size. If baking all of the bread, put on multiple sheets so that they do not have to be handled -- they tend to flatten quickly.

Once the dough has doubled, punch down each of the balls to flatten them.

Heat oven to 450 degrees.

With your fingers, press them out to your desired thinness for the pitas. Don’t pick the pitas up off the baking sheet, just press their centers out until they’re thin enough for you.

Bake the pitas for about 12 minutes, or until they’ve puffed and turned golden on top.
Eat them within a day or two, or freeze the cooked pitas and toast them on low heat to reheat — no need to defrost.