Pita Bread
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 148.1
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 292.6 mg
- Total Carbs: 28.8 g
- Dietary Fiber: 4.6 g
- Protein: 5.1 g
View full nutritional breakdown of Pita Bread calories by ingredient
Introduction
Lovely Pita Bread! Lovely Pita Bread!Number of Servings: 8
Ingredients
-
2.5 C ww flour
1t salt
1T sugar
2t yeast
1T EVOO
1C warm water
Directions
1. In a large bowl combine 1C flour with salt, sugar & yeast. Add oil and water.
2. Beat with whisk for 3 minutes, then add the rest of the flour 1/2C at a time.
3. the dough should be a rough shaggy mass that cleans the sides of the bowl
4. Knead for 6 minutes.
5. Heat oven to 500F. Divide dough into 8 pieces, roll into balls , dust lightly with flour, cover with a damp towel and rise 30 minutes.
6. Use a rolling pin to flatten balls to 3/8" thick. This thinness is important.
7. Place each flattened round on a square of foil and place directly onto the oven rack. Bake for 2-3 minutes or until just barely puffed. Do not overcook - these should not even approach crispy or even brown. They're much better when they're soft and chewy.
TIP: try cutting the dough balls in half one more time to make mini pitas, rolled about 4" across - perfect for tearing and dipping, instead of filling. Then the serving size is 2 pitas!
MAKE AHEAD TIP:
Pita dries out overnight - even when stored in a ziplock. It's easy to only make a few pitas and save the rest of the dough! Roll all your dough balls, keep out the ones for dinner, and place the rest in a tupperware which has been lightly sprayed with oil. Mist the balls with oil and put the lid on. Put them right in the fridge, don't let them rise (they'll rise in the fridge). The next time you're ready for fresh pita, just pull out the balls you want and let them warm up - for just as long as it takes to heat your oven. Roll and bake!
Number of Servings: 8
Recipe submitted by SparkPeople user TAMRACLOVEC.
2. Beat with whisk for 3 minutes, then add the rest of the flour 1/2C at a time.
3. the dough should be a rough shaggy mass that cleans the sides of the bowl
4. Knead for 6 minutes.
5. Heat oven to 500F. Divide dough into 8 pieces, roll into balls , dust lightly with flour, cover with a damp towel and rise 30 minutes.
6. Use a rolling pin to flatten balls to 3/8" thick. This thinness is important.
7. Place each flattened round on a square of foil and place directly onto the oven rack. Bake for 2-3 minutes or until just barely puffed. Do not overcook - these should not even approach crispy or even brown. They're much better when they're soft and chewy.
TIP: try cutting the dough balls in half one more time to make mini pitas, rolled about 4" across - perfect for tearing and dipping, instead of filling. Then the serving size is 2 pitas!
MAKE AHEAD TIP:
Pita dries out overnight - even when stored in a ziplock. It's easy to only make a few pitas and save the rest of the dough! Roll all your dough balls, keep out the ones for dinner, and place the rest in a tupperware which has been lightly sprayed with oil. Mist the balls with oil and put the lid on. Put them right in the fridge, don't let them rise (they'll rise in the fridge). The next time you're ready for fresh pita, just pull out the balls you want and let them warm up - for just as long as it takes to heat your oven. Roll and bake!
Number of Servings: 8
Recipe submitted by SparkPeople user TAMRACLOVEC.
Member Ratings For This Recipe
-
NEPTUNE1939
-
FLUTTERFLI
-
MNABOY
-
ARTJAC
-
CECTARR
