all purpose dough

it's so great...the recipe in written on the inside of my cupboard

i know i have been to prone wax poetic about my go to pizza dough recipe before, but i am back to talk about it's magical powers.  recently, i have discovered that with some slight changes in prep...i can use the dough to make homemade naan or pita bread.  i try to quadruple the recipe when i prep it so that i can use one batch immediately and refrigerate/freeze the other three batches for later use.  i have a standard size food processor and i can make two batches at a time in mine.   also, my husband prefers plain white but i have successfully subbed in whole wheat flour for up to half the flour called for in the recipe.  enjoy, i hope this encourages more of you to make your own doughs.
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all purpose dough {makes one batch}
2 1/2 teaspoon active dry yeast
1 teaspoon sugar
2/3 c. very warm water
1 2/3 c. flour
3/4 teaspoon salt
3/4 teaspoon olive oil
combine yeast, sugar, and water.  let proof for ten minutes or until it is nice and foamy.  meanwhile, quickly mix flour and salt in food processor with a couple of pulses.  pour yeast water and mix until a ball forms.  drizzle olive oil and pulse for a few more seconds.  turn dough ball out into a lightly greased bowl and cover with a towel. proceed, as directed, below...
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pizza: simply let dough rest to room temp.  roll out on a floured surface.  cook on a stone or oiled cookie sheet dusted with cornmeal.  bake crust with toppings at about 425 degrees for 15-25 minutes or until golden and bubbly.

pita: let dough rest at room temp.  separate dough into 4 pieces.  roll out each piece on a  floured surface.  carefully, place each piece on a lightly oiled baking sheet.  cover with a towel and let rise for about 30 minutes to 1 hour or until puffy (this will make your "pockets").  bake at 450 degrees for about 20 minutes or until lightly golden.

naan: let dough rest at room temp.  separate into 2 - 4 pieces and roll out each piece on a floured surface. cover with a towel and let rise for about 20 minutes.   meanwhile, heat about 1/2 inch of oil in a large skillet or dutch oven.  when oil is bubbly and hot, carefully fry each piece of dough on both sides.  takes about 3 minutes for each piece. drain on paper towels and serve.

to freeze or refrigerate:  let dough rest and rise once.  store in a lightly oiled, freezer bag.  good up to a week or so in the fridge.  good for up to 3-4 months in the freezer.