how to make pita bread with egg?

Homemade Pita Bread

1 envelope dry yeast
2 teaspoons salt
1 tablespoon sugar
4 cups white all-purpose flour
1 egg
1 1/2 cups water
1 tablespoon olive oil

Combine the yeast & sugar in a small bowl, add 1/2 cup of the warm water & let it stand for 10 minutes to proof & ferment it. Dissolve the salt in the remaining warm water. Put the flour in a large mixing bowl, making a well in the middle & put the dissolved yeast & salt water into it. Add one egg.

With your hands, blend it into a dough. You may need a bit more or less water depending on your flour. Knead the dough in the bowl with your fists for 10-15 minutes or until it is smooth. Pour the oil over the dough & knead it again until the oil is absorbed.

Cover the dough in the bowl with a towel & set it in a draft free area to rise to double it’s bulk (1-2 hours), then punch it down & knead it again for a few minutes. Preheat your oven to 350°F.

Cut pieces of dough, egg size or larger, depending on the size of the pita desired, shape them into balls with your hands & roll them out over a lightly floured board or pastry cloth to 1/4 inch thickness. Set 2 or 3 pitas on a lightly oiled cookies sheet & bake them on the lower rack 2 to 3 minutes each side. Pitas should be white & soft.

Wrap the baked pitas in a clean towel until they are cool, then store them in plastic bags to prevent them from drying out. When you are ready to use them, heat a bit of oil in a shallow skillet & fry them a minute or so on each side, or until golden brown. Use them immediately, because they get hard when they dry out.

Peace.