Type what you have

Ingredients

• ✓ vegetable shortening
• all-purpose flour
• sugar
• salt
• water
• strawberry jam
• powdered sugar
• almond milk
• red food coloring

Instructions

1. 1 Scoop tablespoons of shortening onto a plate and chill in the freezer for 10 minutes.
2. 2 Meanwhile, combine flour, sugar, and salt in a bowl and chill for 5 to 10 minutes.
3. 3 Crumble shortening into the flour mixture with your fingers until no large clumps remain. Add 1/2 cup ice water to the mixture, a little at a time, until dough reaches a shaggy consistency. Knead on the countertop a couple of times to combine. The dough should appear a little too dry.
4. 4 Place dough back into the bowl or a large container and cover with a lid. Refrigerate for 30 minutes.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Roll dough into a large rectangle, about 1/8-inch thick. Cut into twelve 4x6-inch rectangles.
7. 7 Place about 1 1/2 tablespoon of strawberry jam in the center of 6 of the rectangles. Brush the edges with water and top with the other dough halves. Seal the edges of each tart with a fork. Trim the edges for neater tarts, if desired.
8. 8 Bake in the preheated oven until the edges are lightly browned, 15 to 25 minutes. Let cool, 20 to 30 minutes.
9. 9 Combine powdered sugar, almond milk, and food coloring in a bowl for icing. Drizzle icing over the cooled tarts.

By Leslie Lopez

Ingredients

• ✓ vegetable shortening
• self-rising flour
• salt
• buttermilk
• butter

Instructions

1. 1 Preheat an oven to 475 degrees F (245 degrees C). Grease an 8-inch cake pan.
2. 2 Sift flour and salt together into a large mixing bowl. Make a dent in flour by pushing flour from center toward sides of bowl. Add 2 walnut-size lumps of shortening and a splash of buttermilk to the flour where you made the dent. Work the shortening into the flour using fingers in a twisting motion (rub thumb against pointer and middle finger motion) until the shortening is fully incorporated into the flour.
3. 3 Pour buttermilk into the flour about 1/4 cup at a time, continuing to work it in with your fingers until the buttermilk is completely incorporated into a sticky dough.
4. 4 Roll dough into 8 large balls and drop into prepared cake pan, working around the outside and putting the last one in middle to fill the pan. Press dough balls with back of fingers to flatten until they touch and are about 3/4- to 1-inch thick.
5. 5 Bake in preheated oven until the tops are golden brown, 15 to 20 minutes. Brush tops with melted butter.

By Hollinhead77

Ingredients

• ✓ vegetable shortening
• all-purpose flour
• baking soda
• salt
• butter
• white sugar
• brown sugar
• banana
• egg
• buttermilk
• sour cream
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 9x5-inch loaf pans. In a bowl, whisk together the flour, baking soda, and salt.
2. 2 In a separate large bowl, beat the butter, vegetable shortening, white sugar, and brown sugar together with an electric mixer on Low until thoroughly mixed; beat in the bananas, eggs, buttermilk, sour cream, and vanilla extract until well combined. Mix half of the flour mixture into the banana mixture; beat until combined; beat in remaining flour mixture. Mix on Medium speed for 1 minute. Pour the batter into the prepared loaf pans.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, 50 minutes to 1 hour. Allow to cool for 15 minutes; serve warm.

By AMHORSCH

Ingredients

• ✓ vegetable shortening
• milk chocolate protein powder
• white sugar
• butter
• brown sugar
• egg
• all-purpose flour
• almond extract
• baking soda
• salt
• coconut
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat white sugar, butter, shortening, and brown sugar together in a bowl using an electric mixer until creamy. Add milk chocolate powder and mix until well blended. Beat in eggs.
3. 3 Gradually add flour, almond extract, baking soda, and salt to the butter mixture. Beat until well blended. Stir in coconut and fold in chocolate chips. Drop tablespoonfuls of dough onto ungreased baking sheets, spacing them 2 inches apart.
4. 4 Bake in the preheated oven until lightly browned on the edges, 10 to 12 minutes. Allow to cool for 2 minutes on the baking sheets. Transfer cookies to a cooling rack to cool completely.

By donnam

Ingredients

• ✓ vegetable shortening
• all-purpose flour
• white sugar
• baking powder
• cream of tartar
• salt
• egg
• milk

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C).
2. 2 Sift flour, sugar, baking powder, cream of tartar, and salt into a bowl. Use a pastry cutter to chop vegetable shortening into the flour mixture until it resembles coarse crumbs. Whisk egg and milk together in a separate bowl and slowly add milk mixture to flour mixture, stirring as you pour, until dough is moistened and well-mixed. Drop dough by spoonfuls onto an ungreased baking sheet.
3. 3 Bake in the preheated oven until biscuits have risen and are golden brown, 10 to 12 minutes.

By IMACOOKY1

Ingredients

• ✓ vegetable shortening
• cooking spray
• all-purpose flour
• sugar
• cornstarch
• baking powder
• nutmeg
• salt
• buttermilk
• egg
• baking soda
• vanilla extract
• powdered sugar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C) with an oven rack in the upper-middle position. Coat a donut pan with cooking spray.
2. 2 Sift flour, white sugar, cornstarch, baking powder, nutmeg, and salt together in a large bowl.
3. 3 Whisk buttermilk, eggs, baking soda, and vanilla extract together in a separate bowl.
4. 4 Pour melted and cooled shortening into flour mixture; stir until absorbed. Stir in buttermilk mixture; mix well. Let batter rest 10 to 15 minutes.
5. 5 Pour batter by scant 1 tablespoonfuls into wells of each prepared donut cup. Distribute batter evenly across bottoms of each cup using the back of a spoon; you won't use all of the batter in this batch.
6. 6 Bake in the preheated oven on the upper-middle rack until golden brown, 12 to 15 minutes. Cool in the pan for 2 to 3 minutes before transferring donuts to a wire rack.
7. 7 Place confectioners' sugar in a small paper bag; add donuts and toss to coat.
8. 8 Coat the donut pan with cooking spray. Repeat process with remaining batter and confectioners' sugar.

By brownie

Ingredients

• ✓ vegetable shortening
• all-purpose flour
• sugar
• baking powder
• salt
• nutmeg
• cinnamon
• apple
• milk
• egg
• butter
• sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two mini doughnut pans.
2. 2 Combine flour, 1 cup sugar, baking powder, salt, nutmeg, and 1 teaspoon cinnamon in a large bowl using a fork until combined. Mix in shortening until mixture resembles coarse crumbs.
3. 3 Combine apples, milk, and eggs in a separate bowl. Stir into flour mixture until just blended. Spoon batter into the prepared doughnut pans.
4. 4 Bake doughnuts in the preheated oven until slightly browned on the bottoms, about 10 minutes. Invert carefully onto a wire rack. Let cool completely.
5. 5 Meanwhile, place melted butter in a shallow bowl. Mix 1 cup sugar and 2 teaspoons cinnamon together in another shallow bowl. Dip cooled doughnuts in butter. Coat with sugar mixture.

By summer

Ingredients

• ✓ vegetable shortening
• active dry yeast
• water
• white sugar
• rice flour
• vegetable oil
• onion
• garlic
• chicken
• soy sauce
• sugar
• green onion
• salt
• black pepper
• cornstarch

Instructions

1. 1 Dissolve yeast in the water; stir in the sugar and beat in 2 1/2 cups of rice flour to make a soft sponge. Set aside in a warm place to double in bulk, about 40 minutes. Mix in 2 more cups of rice flour and 1/4 cup of shortening and place the dough on a greased work surface; knead in the remaining 1/4 cup of shortening to make a smooth dough. Cut the dough into 15 equal-sized pieces; form each piece into a ball.
2. 2 Heat the vegetable oil in a skillet over medium heat; cook and stir the onion and garlic in the hot oil until translucent, about 5 minutes. Stir in the chicken, soy sauce, 2 teaspoons of sugar, green onion, salt, and pepper. If the mixture is juicy, add cornstarch to thicken.
3. 3 Working on a lightly greased work surface, flatten a dough ball into a circle about 4 inches in diameter with the heel of your hand. Place about 1 tablespoon of filling into the center of the dough ball, bring the edges of the dough together at the top, and pinch and twist to seal in the filling. Place each filled dumpling onto waxed paper with the pinched seal at the bottom while you finish the rest of the dumplings.
4. 4 Spray a multi-layered bamboo steamer with cooking spray, place the steamer on top of a large saucepan, and pour in water to several inches below the steamer. Bring the water to a boil.
5. 5 Working in several batches, place 3 or 4 filled buns into each steamer layer without letting the buns touch each other or the edge of the steamer, cover the steamer, and let the buns steam over medium-low heat until puffy and the dough is springy, about 15 minutes per batch. Serve warm.

By MCCACJ

Ingredients

• ✓ vegetable shortening
• butter
• vanilla extract
• confectioners sugar
• milk

Instructions

1. 1 Beat shortening and butter in a large bowl with an electric mixer until smooth, about 3 minutes; stir in vanilla extract. Beat sugar, one cup at a time, into butter mixture on medium speed. Add milk and beat on high speed until light and fluffy.
2. 2 Keep icing covered with a damp cloth until ready to decorate. For best results, keep icing refrigerated when not using.

By morabam2011

Ingredients

• ✓ vegetable shortening
• white sugar
• cinnamon
• corn syrup

Instructions

1. 1 Preheat oven to 225 degrees F (110 degrees C).
2. 2 Stir sugar, ground cinnamon, shortening, and corn syrup together in a small bowl until dough comes together. Place dough between two layers of parchment paper; roll to 1/8- to 1/4-inch thick. Transfer to a baking sheet; remove top piece of parchment paper.
3. 3 Bake in preheated oven until golden and bubbly, about 35 minutes. Cool completely and break into pieces.

By Kathy Arnold

Ingredients

• ✓ vegetable shortening
• all-purpose flour
• salt
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Combine flour and salt in a medium bowl. Add shortening and mix with a fork or pastry blender until the mixture is very crumbly. Sprinkle in cold water, 1 tablespoon at a time, stirring lightly with a fork until dough holds together. You may not need all the water.
3. 3 Roll dough gently on a floured pastry cloth to about 1 inch larger than your pie plate.
4. 4 Fold dough carefully in half, place it in pie plate, and unfold. Press gently into pan. For a single-crust pie, trim to about ½ inch beyond the rim, fold under, and flute or crimp as desired.
5. 5 Enjoy!

By Jan Bittner

Ingredients

• ✓ vegetable shortening
• candy corn
• peanut butter
• semisweet chocolate chip

Instructions

1. 1 Line a 9x13-inch pan with parchment paper.
2. 2 Place candy corn in a microwave-safe bowl (not plastic) and heat in several 30-second intervals, stirring after each interval, until candy corn is warm, melted, and smooth.
3. 3 Stir peanut butter into melted candy corn until thoroughly combined; transfer candy to the prepared pan, pressing and smoothing the candy into the corners of the pan.
4. 4 Place chocolate chips and vegetable shortening into the top of a double boiler set over simmering water. Heat the chocolate, stirring constantly, until just warm, melted, and smooth. Spread warm chocolate over the peanut candy. Chill in refrigerator until candy is set, at least 30 minutes, before cutting into squares.

By Kelli Stovall

Ingredients

• ✓ vegetable shortening
• milk
• flour
• sugar
• vanilla extract

Instructions

1. 1 Cook the milk and flour in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula until thickened, about 5 minutes. Place the mixture in the refrigerator until chilled.
2. 2 Combine the vegetable shortening, sugar, and vanilla extract with an electric mixer until well blended. Beat the chilled milk mixture into the shortening mixture until fluffy.

By Carri Smith

Ingredients

• ✓ vegetable shortening
• self-rising flour
• buttermilk
• butter

Instructions

1. 1 Preheat the oven to 475 degrees F (245 degrees C).
2. 2 Place flour into a large bowl. Cut in shortening with a pastry blender or two knives until crumbs are pea-sized. Stir in buttermilk with a fork just until moistened.
3. 3 Turn dough out onto a lightly floured surface. Knead gently 5 to 6 times, just until a smooth dough is formed. Roll dough into a 7-inch circle with a thickness of 3/4 to 1 inch. Dip a 2-inch biscuit cutter in flour and cut out as many biscuits as you can. Gather dough scraps and roll together into a ball; pat out to the same thickness as before and cut out addtional biscuits.
4. 4 Transfer biscuits to a baking sheet, spacing them about 1 inch apart. (For softer biscuits, arrange so the edges almost touch.)
5. 5 Bake in the preheated oven until golden brown, 8 to 10 minutes. Remove from the oven and brush butter over top.

By White Lily

Ingredients

• ✓ vegetable shortening
• sugar
• egg
• sour cream
• cake flour
• baking soda
• coconut extract

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9-inch tube pan.
2. 2 Beat vegetable shortening and sugar together in a bowl using an electric mixer until mixture is creamy. Beat eggs into shortening mixture, one at a time, letting each egg blend in before adding the next. Beat in sour cream until smooth.
3. 3 Gradually stir cake flour and baking soda into the moist ingredients until batter is smooth; stir in coconut extract. Scoop batter into prepared tube pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean or with moist crumbs, 1 hour and 20 minutes.

By Paula

Ingredients

• ✓ vegetable shortening
• bacon
• wooden skewer
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place a baking rack on top of a large baking sheet.
2. 2 Thread each slice of bacon onto a skewer; place skewered bacon on the baking rack.
3. 3 Bake bacon in the preheated oven until crisp; 20 to 25 minutes. Remove from oven and cool completely.
4. 4 Combine chocolate chips and shortening in a microwave-safe bowl. Heat in the microwave in 30-second intervals until chocolate is melted and smooth, stirring after each interval.
5. 5 Coat each side of the skewered bacon with the chocolate mixture using a pastry brush. Place coated bacon on a sheet of waxed paper. Refrigerate until firm, at least 30 minutes. Store in refrigerator until ready to serve.

By Denise

Ingredients

• ✓ vegetable shortening
• apple
• white sugar
• cinnamon
• brown sugar
• self-rising flour
• oat
• vegetable oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish with shortening.
2. 2 Mix apples, white sugar, and cinnamon together in a bowl. Spread in the bottom of the baking dish.
3. 3 Combine brown sugar, self-rising flour, oats, and vegetable oil in a large bowl. Crumble over apples in the baking dish.
4. 4 Bake in the preheated oven until top is crisp and golden, 30 to 45 minutes.

By VeGangSta

Ingredients

• ✓ vegetable shortening
• all-purpose flour
• salt
• butter
• vodka
• water

Instructions

1. 1 Whisk flour and salt together in a mixing bowl.
2. 2 Cut cold butter and then shortening into flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs.
3. 3 Sprinkle vodka and water over the top of flour mixture; mix ingredients together to form a tacky dough. Divide dough into 2 halves; flatten each half into a disk, wrap in plastic wrap, and refrigerate for 1 hour to 2 days.
4. 4 When you are ready to make your pie, remove dough from the refrigerator and roll out each piece from the middle to the edge. Bake according to the pie recipe directions.

By LynJudd

Ingredients

• ✓ vegetable shortening
• butter
• vanilla extract
• confectioners' sugar
• milk
• coconut
• pecan

Instructions

1. 1 Beat butter and shortening with an electric mixer in a large bowl until smooth; beat in vanilla extract.
2. 2 Gradually beat confectioners' sugar into butter mixture until well blended. The mixture will appear dry.
3. 3 Stir enough milk into butter mixture to achieve desired consistency for icing.
4. 4 Fold half the coconut into the icing; spread icing over cake.
5. 5 Sprinkle remaining coconut and pecans over icing.

By Rizzy Fischer

Ingredients

• ✓ vegetable shortening
• morel mushroom
• all-purpose flour
• salt

Instructions

1. 1 Place halved morel mushrooms in a large bowl; cover with cold, lightly salted water. Refrigerate mushrooms for about 5 minutes to loosen any dirt; pour off salted water, rinse, and repeat twice more. Crevices of the mushrooms may harbor tiny stones or even insects. Thoroughly rinse mushrooms a final time and allow to drain on paper towels.
2. 2 Place flour in a shallow bowl. Heat vegetable shortening in a large skillet until very hot.
3. 3 Roll mushrooms in flour and tap off excess; gently lay mushrooms in the hot shortening.
4. 4 Pan-fry until golden brown and flour coating is crisp, 5 to 8 minutes, turning often. Drain morels on paper towels, salt to taste, and enjoy your treasures!

By Jonna

Ingredients

• ✓ vegetable shortening
• all-purpose flour
• dry milk powder
• baking powder
• white sugar
• salt

Instructions

1. 1 Whisk flour, dry milk powder, baking powder, sugar, and salt in a large bowl until thoroughly combined. Cut shortening into dry ingredients with a pastry cutter, about 1/2 cup at a time, until mixture resembles cornmeal. Store in an air-tight container for up to 3 months.

By fayyr

Ingredients

• ✓ vegetable shortening
• white sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• baking powder
• salt
• buttermilk
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted tube pan (such as a Bundt®).
2. 2 Beat vegetable shortening with sugar in a bowl with an electric mixer until light and fluffy; beat eggs into mixture one at a time, incorporating each egg before adding the next. Mix vanilla into egg mixture.
3. 3 Whisk flour, baking soda, baking powder, and salt in a bowl; stir into liquid ingredients in several additions, alternating with buttermilk to make a smooth batter. Pour batter into prepared tube pan.
4. 4 Bake in the preheated oven until cake is lightly browned and a toothpick inserted into the middle of the cake comes out clean, about 1 hour. Let cake cool and dust with confectioners' sugar.

By Gina Ferraro Brown

Ingredients

• ✓ vegetable shortening
• milk
• white sugar
• salt
• active dry yeast
• water
• egg
• all-purpose flour

Instructions

1. 1 Grease a 12-cup muffin tin and a large bowl. Set them aside.
2. 2 Heat milk in a saucepan over medium heat just until bubbles begin to form. Stir in sugar, shortening, and salt; set aside until cooled to 110 degrees F (43 degrees C).
3. 3 Sprinkle yeast over warm water and set aside until foamy, about 5 minutes.
4. 4 Beat egg in a large bowl, then stir in yeast and milk mixtures until combined. Stir in 1/2 of the flour until no lumps remain, then stir in remaining flour, a little at a time, until a smooth dough forms. Place into the prepared bowl, turning once to grease the top of dough. Cover the bowl and let dough rise until doubled in size, about 2 hours.
5. 5 Deflate dough and transfer to a well-floured work surface. Divide dough into 36 equal pieces and shape into balls. Place 3 balls into each prepared muffin cup. Cover and let rise in a warm place until dough balls double in size, about 1 hour.
6. 6 Preheat the oven to 400 degrees F (200 degrees C).
7. 7 Bake in the preheated oven until golden, 12 to 15 minutes. Serve warm.

By brownie421

Ingredients

• ✓ vegetable shortening
• milk
• all-purpose flour
• sugar
• butter
• vanilla extract
• almond extract

Instructions

1. 1 Cook milk and flour in a saucepan until thick and bubbling, 5 to 10 minutes. Pour into a bowl; place a piece of plastic wrap directly on the surface to prevent a skin from forming. Let cool completely, about 30 minutes.
2. 2 Transfer cooled milk mixture into a large bowl. Add sugar, butter, shortening, vanilla extract, and almond extract. Whip frosting until creamy, 5 to 10 minutes.

By Colleen Renzullo

Ingredients

• ✓ vegetable shortening
• rice flour
• sugar
• salt
• baking powder
• water
• vanilla extract

Instructions

1. 1 Whisk rice flour, sugar, salt, and baking powder together in a bowl. Cut in shortening until the mixture resembles sand. Stir in water and vanilla extract until dough forms a ball.
2. 2 Wrap in plastic wrap and refrigerate, at least 1 hour or up to 3 days.

By BriannaH

Ingredients

• ✓ vegetable shortening
• flour
• devil's food chocolate cake mix
• water
• egg
• vegetable oil
• caramel ice cream topping
• semisweet baking chocolate
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour the bottom and sides of a 12-inch stainless steel, oven-safe skillet with shortening and flour, tapping out any excess flour.
2. 2 Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes, scraping bowl occasionally. Pour batter into the bottom of the prepared skillet.
3. 3 Bake, uncovered, in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
4. 4 Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen and carefully invert onto a large round platter. Let cool, about 30 minutes.
5. 5 Meanwhile, combine 1/2 of the caramel topping with the baking chocolate in a microwave-safe bowl. Microwave, uncovered, on high until chocolate is melted, about 30 to 60 seconds. Stir mixture until combined and smooth; carefully spread over the cake.
6. 6 Sprinkle cake with pecans and drizzle remaining caramel topping over top. Let stand until topping is set. Cut into wedges to serve.

By mrs redmon

Ingredients

• ✓ vegetable shortening
• whole wheat flour
• wheat gluten
• salt
• water
• water
• whole wheat flour

Instructions

1. 1 Mix 3/4 cup flour, gluten, and salt together in a bowl. Cut shortening into flour mixture using a pastry blender until mixture is crumbly. Mix 2 tablespoons plus 1 teaspoon water into the flour mixture using your hands until dough easily forms a ball; add more water if needed.
2. 2 Flatten dough into a pancake-like shape on a floured surface; sprinkle top of dough liberally with about 1 tablespoon flour. Roll dough, using a rolling pin, into a thin pie crust about 1-inch larger than your pie pan. Roll the crust onto the rolling pin and transfer to the pie pan.

By Misti

Ingredients

• ✓ vegetable shortening
• peanut butter
• vanilla extract
• confectioners' sugar
• soy milk

Instructions

1. 1 Whip peanut butter, shortening, and vanilla together in a mixing bowl until well blended. Add confectioners' sugar and soy milk; mix until light and fluffy. If mixture is too thick, add 1 tablespoon soy milk at a time until creamy and spreadable.

By JUDYLT

Ingredients

• ✓ vegetable shortening
• all-purpose flour
• cream of chicken soup
• seasoned salt
• pepper
• salt
• chicken breast
• chicken broth
• brown sugar
• orange juice concentrate

Instructions

1. 1 Heat the shortening in a skillet over medium-high heat. In a bowl, mix the flour, condensed soup, seasoned salt, pepper, and salt. Dip chicken in the mixture to coat, and fry in the skillet until golden brown.
2. 2 Place chicken in a slow cooker. Mix the chicken broth, brown sugar, and orange juice concentrate in a bowl, and pour over chicken in the slow cooker.
3. 3 Cover, and cook 2 to 3 hours on Low or 1 to 2 hours on High.

By MamaMia2008

Ingredients

• ✓ vegetable shortening
• active dry yeast
• water
• all-purpose flour
• salt

Instructions

1. 1 Sprinkle yeast over warm water in a mixing bowl and allow to stand until the yeast forms a creamy foam, about 5 minutes. Mix in 2 cups of flour, salt, and shortening; beat for 2 minutes with a fork. Stir in as much of the remaining 1 1/2 cup flour as needed.
2. 2 Turn dough out onto a floured surface and knead until smooth and elastic, kneading in more flour if dough is sticky. Form into a ball, cover with a kitchen towel, and let rest in a warm area for 15 minutes.
3. 3 Preheat oven to 500 degrees F (260 degrees C).
4. 4 Divide dough into 12 equal portions; flour your hands and roll each piece into a ball. Cover dough balls with a kitchen towel and let rest for 10 minutes. Flatten the balls into rounds on a floured surface, cover with kitchen towel, and let rest 10 more minutes. Gently roll each dough ball into a circle about 6 inches in diameter on a floured surface. Place pita breads in a single layer on ungreased baking sheets.
5. 5 Bake in preheated oven until the pita breads puff up, 3 to 4 minutes. Flip breads over with a spatula, return to oven, and bake 2 more minutes. Let cool on wire racks before cutting pita breads in half and gently separating tops and bottoms to form pockets for filling.

By Dennis Morazan