3 pkgs. active dry yeast
4 c. warm water (105 to 115 degrees)
1 tbsp. salt
1/4 tsp. sugar
1/3 c. olive oil
9 1/2 to 10 c. all-purpose flour
Cornmeal

1. Dissolve yeast in 1 cup of the warm water in large bowl. Stir in remaining 3 cups warm water, the salt, sugar, oil and 6 cups of the flour. Beat until smooth. Mix in enough of the remaining flour to make dough easy to handle.

2. Knead dough on lightly floured surface until smooth and elastic, about 20 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour.

3. Punch down dough; shape into 15 rounds. Cover; let rise in warm place 30 minutes.

4. Sprinkle baking sheets with cornmeal. Roll each round on lightly floured surface into circle, about 8 inches in diameter. Place 2 circles 2 inches apart on each baking sheet. Cover; let rise in warm place 30 minutes.

5. Heat oven to 500 degrees. Bake pita bread until puffed and light brown, about 10 minutes. Cool completely; refrigerate tightly wrapped. Heat in 350 degree oven until crisp, about 3 minutes. Makes 15.

TIP: Bread can be wrapped in aluminum foil and frozen no longer than 3 weeks. Reheat in 350 degree oven until crisp, about 5 minutes.

Commercially prepared pita bread is available in large supermarkets and some specialty stores.