Pita Pocket Breads
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 packet active dry yeast 2 cups warm water3 cups bread flour1 cup whole wheat flour1 tsp saltAdditional bread flour
1. Dissolve yeast in warm water in large bowl; let stand 5-10 minutes until foamy.
2. Mix flours and salt in another large bowl.
3. Beat flour mixture into yeast mixture, 1/2 cup at a time, until a stiff dough forms. If you use a mixer for this use the paddle attachment on low speed.
4. Knead dough on lightly floured surface until smooth and elastic, about 5-10 minutes, adding more bread flour as needed to prevent sticking.
5. Let dough rest 5 minutes.
6. Knead for another 1-2 minutes,
7. Roll the dough into a fat rope and divide into 8 equal pieces. Roll each piece in a ball and cover loosely with a damp cloth.
8. Let rise in warm place until doubled, about 25 minutes.
9. Grease a baking sheet.
10. Roll and flatten each ball into a 6-inch round. Place rounds 2 inches apart on baking sheet.
11. Cover loosely with damp cloth and let rise in warm place until doubled, about 25 minutes.
12. Preheat oven to 475° F and dust pitas with flour. Bake until puffed, 6-8 minutes. Transfer to wire rack and cool under cloth.
Makes 8 large pitas, enough for 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user MHNUTRITIONCLUB.
2. Mix flours and salt in another large bowl.
3. Beat flour mixture into yeast mixture, 1/2 cup at a time, until a stiff dough forms. If you use a mixer for this use the paddle attachment on low speed.
4. Knead dough on lightly floured surface until smooth and elastic, about 5-10 minutes, adding more bread flour as needed to prevent sticking.
5. Let dough rest 5 minutes.
6. Knead for another 1-2 minutes,
7. Roll the dough into a fat rope and divide into 8 equal pieces. Roll each piece in a ball and cover loosely with a damp cloth.
8. Let rise in warm place until doubled, about 25 minutes.
9. Grease a baking sheet.
10. Roll and flatten each ball into a 6-inch round. Place rounds 2 inches apart on baking sheet.
11. Cover loosely with damp cloth and let rise in warm place until doubled, about 25 minutes.
12. Preheat oven to 475° F and dust pitas with flour. Bake until puffed, 6-8 minutes. Transfer to wire rack and cool under cloth.
Makes 8 large pitas, enough for 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user MHNUTRITIONCLUB.
Nutritional Info Amount Per Serving
- Calories: 119.4
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 146.7 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 1.6 g
- Protein: 4.2 g
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