Egyptian Pita Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups all-purpose white flour2 cups whole wheat graham flour (MUST be graham!)2 tsp or one envelope yeast1 TBSP sugar2 tsp salt1 1/2 cups warm water 1 TBSP olive oil
Combine all ingredients except the olive oil. Knead by hand or with a heavy-duty mixer fitted with dough hooks for 15 minutes. Add the olive oil and mix until thoroughly incorporated.
Cover mixing bowl with a damp cloth and place in a warm, draft-free place until dough rises to double. Punch down dough and cut into 2-ounce pieces.
Roll bread dough into 1/8 to 1/4 inch thick rounds. Cover with a damp towel until ready to bake.
Place baking stone on bottom rack of oven and preheat to 550* Fahrenheit (or as hot as it will go). Bake about 4 pieces at a time on ungreased baking stone for three minutes. Bread should puff up like a balloon.
Place baked pitas on a clean towel and then cover with another towel until cool. Freeze immediately to retain freshness.
Warm individual pitas in the oven or on the stove before serving.
Number of Servings: 12
Recipe submitted by SparkPeople user HONEYBEEMEL.
Cover mixing bowl with a damp cloth and place in a warm, draft-free place until dough rises to double. Punch down dough and cut into 2-ounce pieces.
Roll bread dough into 1/8 to 1/4 inch thick rounds. Cover with a damp towel until ready to bake.
Place baking stone on bottom rack of oven and preheat to 550* Fahrenheit (or as hot as it will go). Bake about 4 pieces at a time on ungreased baking stone for three minutes. Bread should puff up like a balloon.
Place baked pitas on a clean towel and then cover with another towel until cool. Freeze immediately to retain freshness.
Warm individual pitas in the oven or on the stove before serving.
Number of Servings: 12
Recipe submitted by SparkPeople user HONEYBEEMEL.
Nutritional Info Amount Per Serving
- Calories: 158.4
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 388.9 mg
- Total Carbs: 31.8 g
- Dietary Fiber: 3.1 g
- Protein: 4.9 g
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