Wheat Pitas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 table Spoon Yeast1 and 1/4 cup of warm water1 teaspoon Salt3-31/2 of Wheat Flour
Dissolve yeast in water for about 5 minutes in the bowl of an electric mixer. Add salt and 1 ½ cups flour and with the dough hook, beat to make a batter. Add additional flour until a rough, shaggy mass is formed. Knead 8 minutes until dough is smooth and elastic. Add more flour if it is too sticky.
Turn dough onto a lightly floured surface and divide into six pieces for large pitas or ten for smaller. I make all sorts of sizes to suit different snacks and meals. Form dough into balls, then flatten with a rolling pin into ¼ inch thick discs. Try and keep an even thickness as this is what helps them ‘puff’.
Let rest on the floured surface 30-40 minutes until slightly puffed.
Preheat oven to 425F.
With a large spatula, flip the rounds of dough upside down on to a baking sheet. Bake 10-15 minutes until light golden. Stick around for the first five minutes of baking when the pitas perform their magic and puff up from flat pancakes to proud, four inch high pitas.
These store for up to two days well wrapped or frozen for three weeks.
Serving Size: Makes 10 pitas each Pita is weighed at 53 ounces
Number of Servings: 10
Recipe submitted by SparkPeople user BELLSSEMYORKA.
Turn dough onto a lightly floured surface and divide into six pieces for large pitas or ten for smaller. I make all sorts of sizes to suit different snacks and meals. Form dough into balls, then flatten with a rolling pin into ¼ inch thick discs. Try and keep an even thickness as this is what helps them ‘puff’.
Let rest on the floured surface 30-40 minutes until slightly puffed.
Preheat oven to 425F.
With a large spatula, flip the rounds of dough upside down on to a baking sheet. Bake 10-15 minutes until light golden. Stick around for the first five minutes of baking when the pitas perform their magic and puff up from flat pancakes to proud, four inch high pitas.
These store for up to two days well wrapped or frozen for three weeks.
Serving Size: Makes 10 pitas each Pita is weighed at 53 ounces
Number of Servings: 10
Recipe submitted by SparkPeople user BELLSSEMYORKA.
Nutritional Info Amount Per Serving
- Calories: 118.4
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 155.7 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 0.0 g
- Protein: 3.9 g
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