Lisa's Southern Kitchen

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Ingredients:

• 4 cups Self-Rising Flour

• 2 packages Active Dry Yeast

• 2 cups Warm Water

• 1 tbsp. Honey

• 1 tsp. Salt

• 1/2 cup Extra Virgin Olive Oil

• Cornmeal for sprinkle

Instructions:

1. In a mixing bowl, add in flour, yeast and water, honey, stir well until smooth. Cover the bowl with clean kitchen towel and let rise at room temperature about 30 minutes until doubled in bulk.
2. Stir in salt and oil.
3. On floured surface, transfer the dough and knead dough until smooth about 10 minutes.
4. Place the dough into oiled bowl, coat both sides of dough with oil. Cover with clean kitchen towel and let it rise about 40 minutes until doubled in sizes.
5. Now punch down dough and form the dough into a ball, then transfer the dough into floured surface.
6. Use a knife to divide the dough into 4 smaller pieces.
7. Use your clean hands to roll the dough into ball and pinch tightening the ball. Turn it upside down and flatten with your palm.
8. Use a rolling pin to flatten into round circles on floured surface.
9. On a baking sheet with sprinkle of cornmeal, transfer the dough rounds and cover with clean kitchen towel and let rise about 25 minutes.
10. In a preheat oven at 500 degrees and bake for 2 minutes until puffed and flip it over, bake for 1 minute until golden spots and done.
11. Store the pita in airtight container at room temperature will last up to one day and you also freezer pita it will last up to three months.