Pita, also known as Middle-Eastern pocket bread, is a flat round bread with a built-in pocket that is perfect for stuffing with your favorite sandwich fillings. It makes an interesting change from ordinary sandwich bread.

1	tsp.	granulated sugar
2	C	lukewarm water
1	pkg.	active dry yeast
1/4	C	vegetable oil
2	tsp.	salt
5	C	all-purpose flour

Dissolve sugar in 1/2 cup of the lukewarm water; sprinkle yeast over and let stand for 10 minutes or until frothy.

In large bowl, combine remaining lukewarm water, oil, salt and yeast mixture. Gradually work in enough flour to make a soft dough that doesn't stick to your fingers. Turn dough out onto floured surface and knead until smooth, about 5 to 7 minutes.

Place in large greased bowl. turning dough to grease all over. Cover and let rise in a warm place until doubled, 1 to 1/2 hours.

Place an ungreased baking sheet on lowest rack of 500F oven for 15 minutes to preheat before baking.

Punch down dough. Cut into 14 equal pieces; roll each piece into a ball. On lightly floured board, roll each ball out to a circle about 6 inches in diameter. Cover and let rise until nearly doubled, about 15 minutes.

Using metal spatual, transfer pita rounds to a heated baking sheet and bake for 3 to 4 minutes until bread puffs up like balloons and browns lightly.

Remove from oven; immediately stack in damp towel. Bread will collapse but pocket will remain. When cool, store in plastic bags. Makes 14 pitas.