Farmgirl's Pita Bread After Bernard Clayton
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 177.0
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 445.3 mg
- Total Carbs: 31.3 g
- Dietary Fiber: 2.6 g
- Protein: 4.7 g
View full nutritional breakdown of Farmgirl's Pita Bread After Bernard Clayton calories by ingredient
Introduction
My children won't eat store bought pita anymore! My children won't eat store bought pita anymore!Number of Servings: 8
Ingredients
-
1 cup whole wheat flour
1.5 cup white flour
1.5 tsp salt
1Tbsp white sugar
2 tsp dry active yeast
2 Tbsp olive oil
1 cup water warmed to 105-110 F
Directions
Preheat oven to 500 F
1. Blend 1 cup of the flour with the rest of the dry ingredients
2. Add water, then olive oil and mix thoroughly
3. Add the rest of the flour 1/2 cup at a time kneading by hand by the end until all flour is worked through (about 5 mins kneading)
4. Divide dough into 8 equal parts and shape like a bun
5. Cover dough with a tea towel and let "rest" for approx 20-30 min depending on how warm your room is. (Warmer rooms need less time)
6. Roll each pita to 3/16" thick and place on individual squares of tin foil
7. Place 4 at a time right on the oven rack and bake for 5-7 minutes
8. When removing from the oven, stack them directly toogether immediately while hot so they stay soft, and cool stacked and wrapped in foil.
Note: Some may not puff, but YUM... eat them while hot or use them as crusts for quick mini pizzas or brush with olive oil and garlic and re-bake to make pita chips
Number of Servings: 8
Recipe submitted by SparkPeople user YCROZIER.
1. Blend 1 cup of the flour with the rest of the dry ingredients
2. Add water, then olive oil and mix thoroughly
3. Add the rest of the flour 1/2 cup at a time kneading by hand by the end until all flour is worked through (about 5 mins kneading)
4. Divide dough into 8 equal parts and shape like a bun
5. Cover dough with a tea towel and let "rest" for approx 20-30 min depending on how warm your room is. (Warmer rooms need less time)
6. Roll each pita to 3/16" thick and place on individual squares of tin foil
7. Place 4 at a time right on the oven rack and bake for 5-7 minutes
8. When removing from the oven, stack them directly toogether immediately while hot so they stay soft, and cool stacked and wrapped in foil.
Note: Some may not puff, but YUM... eat them while hot or use them as crusts for quick mini pizzas or brush with olive oil and garlic and re-bake to make pita chips
Number of Servings: 8
Recipe submitted by SparkPeople user YCROZIER.
Member Ratings For This Recipe
-
AFHARPERS
-
CD6293043
-
KATIE:]
-
ILOVECHICKEN1
-
1HAPPYSPIRIT
-
EVIE4NOW
-
JANIEWWJD
-
PATRICIAANN46
-
ALILDUCKLING
-
YARELL
-
RAINBOW2911
-
DESIFULL
-
JENDAWL
-
WITTYEYEDOC
-
MJBCOFFEE1
-
JOTURN
-
SDEFLOR2
-
KAYLSLYNN
-
MEAGANNAOMI
-
LAURYE
-
ILIKEPUPPIES
-
KFEARS
-
CARPENSM
-
DOODLEBUG82
-
AHIGINBO
-
*BUBBLETOES*
-
CATHRINETTA
This recipe is excellent. The pitas are a bit small so I like to divide my dough into 6 instead of 8. Dividing the dough and letting it rest and preparing lots of little foil sheets takes up time but once you start baking it goes fast. I've made this recipe 3xs. My husband is picky and loves it. - 5/23/08
-
KAMMIE6
-
EUNICEMONTEIRO
-
WINGSOAK