MAKING THE DOUGH:

1/2 cup light vanilla yogurt (or use plain yogurt with 1 tbsp. of vanilla extract)
1/2 cup 2% low fat milk
1/4 cup honey
1/4 cup (1/2 stick) butter
1 tsp. salt
2 1/4 tsp. (1 1/4 pkgs.) active dry yeast
1/4 cup warm water (105-110°F)
4 cups all-purpose flour, divided
1 egg (uncracked at room temp or close to it)

Combine milk, yogurt, honey, salt and butter in a large bowl. Microwave for 45 to 50 seconds or until butter begins to melt.

Add yeast to warm water. Add yeast mix to milk mixture stir so its mixed well. Add 1 1/2 cups of the flour to lukewarm milk mixture and beat well. Mix in egg.

Pour into a mixing bowl and begin mixer at stir level with mixing paddle. Add remaining flour, a little at a time, until sticky dough is formed.

Replace mixing paddle with dough hook. Set mixer to level 2 and knead for 2 minutes.

Turn out on a floured surface; knead about two minutes. Place dough in oiled bowl, turning once to oil whole surface of dough. Cover with plastic wrap and let stand in warm place until doubled in bulk. (about 1 hour).

Punch down dough; divide into 10 to 12 equal pieces. Roll each piece to a thin (1/4-inch) rough circle about 8 to 10 inches in diameter.

MAKING THE WASH:

1 tbsp. honey
1 tsp. oregano
1/3 cup warm water
garlic powder (for sprinkling on bread)

Combine honey, oregano, warm water in a small bowl and stir till honey is dissolved.

COOKING THE PITA BREAD:

Heat a large dry skillet over medium-high heat; do not use any oil. Cook 15 to 30 seconds or until mottled brown spots appear, flip and do the same.

Then place hot side up on a plate and brush lightly with wash then sprinkle garlic powder on it as the wash evaporates so the honey makes the garlic powder stick to the bread.

Cool and store in a plastic bag or eat with grilled chicken, lamb or steak.

Makes 10 to 12.

Submitted by: Shawn Yarbrough