Peppy's Pita Bread

This is an abm recipe i've had for years. i don't remember where i got it from, but it has always come out perfectly and has never let me down.

Place all ingredients in bread pan , select dough setting and start.

When dough has risen long enough , machine will beep.

Turn dough onto a lightly floured surface.

Gently roll and stretch dough into 12-inch rope.

With a sharp knife , divide dough into 8 pieces.

Roll each into a smooth ball.

With a rolling pin , roll each ball into a 6 to 7-inch circle.

Set aside on a lightly floured countertop.

Cover with a towel.

Let pitas rise about 30 minutes until slightly puffy.

Preheat oven to 500f place 2 or 3 pitas on a wire cake rack.

Place cake rack directly on oven rack.

Bake pitas 4 to 5 minutes until puffed and tops begin to brown.

Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft.

Once pitas are softened , either cut in half or split top edge for half or whole pitas.

They can be stored in a plastic bag in the refrigerator for several days or freezer for 1 or 2 months.

Avoid using too much flour w.

water, all-purpose flour, salt, oil, sugar, active dry yeast