Rachel's Pita Bread

The recipe is HERE and there are important things to note on making this YUMMY pita bread:

(http://allrecipes.com/recipe/peppys-pita-bread/detail.aspx in case you want the link.)

Rachel uses a pastry cloth, which is like a huge piece of canvas material that has been "seasoned" with flour, and using it means you don't have to plop flour all over the counter each time you do a bread recipe.

Notes to the recipe:

-highlight items on a recipe that go into the bread machine first. Makes life easier. (Recipe does not have to be done in bread machine though!)

- when it says to "gently roll & stretch", it's actually already the 12" it asks for, so you don't have to do it.

- when it says to separate dough with a "knife", Rachel suggests what she does: pinching the sections off instead using just your fingers

-1 ball is about 6-7 inches before it's baked (and maybe a little less than 1/2 inch thick?)

-Some of the rolled out dough balls sit out longer by the pure nature of having to wait for others to get outta the over first. The dough can get sticky with time, so flour the "last to go in the oven" pitas a little more heavily so they don't stick to the pastry cloth (or counter).