SusannahWest's Armenian Flat Bread

This versatile bread dough can be used to make pizza crust, French or Italian bread, as well as Middle Eastern breads like pita. My father learned the recipe from one of his biology students.

1 cup warm water
1 package yeast
1/2 cup margarine, melted and cooled to lukewarm
1 & 1/2 teaspoons salt
1 teaspoon sugar
3 & 1/4 -3 & 1/2 cups flour

Pour water into a large, warmed bowl. Sprinkle on yeast and stir until dissolved. Add the teaspoon of sugar. Let yeast sit until it foams, add margarine, salt and two cups flour. Beat until smooth. Add enough additional flour to make stiff dough. Turn out on a lightly floured board and knead until smooth and elastic. Place in greased bowl, turn to coat, cover and put in a warm place to rise until doubled. After dough has risen, divide into four equal parts. Roll each part into a rectangle ten by fourteen inches. Place on ungreased cookie sheets and bake in a preheated oven at 350 degrees for twenty minutes (watch) or until golden. Remove and cool on racks. Serve broken in pieces with dip, cheese, appetizers or soup.

Yield: 4 pieces of flat bread, 10 by 14 inches

To make pita using the Armenian flat bread recipe, divide the dough into six to eight balls after it has risen. Roll out into small circles (six to eight inches in diameter) about as thick as a flannel blanket. Bake them on an ungreased cookie sheet for five to eight minutes (watch very carefully) at 450 degrees. They will puff up as they bake, and deflate as they cool. You should be able to split open a pita into a pocket and stuff it with sandwich fixings.

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