Pita Bread

1/4 teaspoon sugar
1 1/4 cups warm water
1 package active dry yeast
3 1/2 cups wheat or rye flour
2 tablespoons oil
1 teaspoon salt

Combine sugar and water in bowl, sprinkle yeast over the top and let set for 5 minutes. Add 2 cups flour and beat until smooth. Stir in the oil and salt. Add remaining flour and blend thoroughly until dough is stiff. Knead 5 minutes. Return to bowl, brush lightly with oil, cover and let stand 1 hour. Punch down or divide into 8 equal portions. Shape into balls, set each on a clay tile of heavy foil squares. Cover with a towel and let stand 15 to 20 minutes. With a rolling pin, flatten each ball to a thin round (5 1/2 diameter). Let stand 15 more minutes. Heat oven to 500 degrees (if tiles aren't ready). Place baking sheet on the lowest level and preheat. Slide foil sheet with its bread onto the baking sheet. Bake about 5 - 8 minutes, until brown and puffed up. Remove and repeat with remaining breads.

Cool on a wire rack about 5 minutes, loosen from foil, slide into plastic bag to keep soft. Breads may be wrapped in foil and frozen if desired. Let thaw at room temperature or reheat on 300 degrees for 15 minutes.