1 pkg. active dry yeast
2 c. warm water, 90 degrees
1 tbsp. shortening
6 c. all purpose flour
2 tsp. salt

In a bowl dissolve the yeast in the warm water. With fingers, blend shortening into yeast mixture until almost dissolved. Stir together flour and salt. Add yeast mixture to flour mixture. Work dough with hands in the bowl until dough is no longer sticky, adding additional water or flour as needed. Transfer dough to a greased bowl, turning once to grease surface. Cover; let dough stand in a warm place for 30 to 40 minutes until double.

Divide dough into 24 pieces. With floured hands work pieces into very smooth balls. Place on a floured surface; cover and let rest 20 minutes. Using fingers, gently flatten balls without creasing dough, keeping them rounded. On a well floured surface lightly roll one piece of dough at a time to a 7" circle, turning dough a quarter turn once. (Do not stretch, puncture, or crease dough.)

Place two rounds on an ungreased baking sheet. Preheat oven to 450 degrees. Bake about 3 to 4 minutes or until is puffed and set. Turn pita rounds over with spatula; bake about 2 minutes more or until lightly browned. Repeat with remaining dough, baking one batch before rolling and baking the next. Cool on wire racks. Store tightly wrapped in plastic bags in refrigerator for up to 1 month.

To serve, let stand at room temperature for about 15 minutes. Cut a slit at one end and fill with desired filling or halve loaves crosswise and fill. Makes 24 loaves.