Pita Breads
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 116.7
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 150.7 mg
- Total Carbs: 23.8 g
- Dietary Fiber: 2.0 g
- Protein: 3.6 g
View full nutritional breakdown of Pita Breads calories by ingredient
Number of Servings: 12
Ingredients
-
3 cups flour (I used a mixture of all-purpose and chapatti flours) plus more for dusting
1.5c warm water
1pkg active yeast
.75 tsp salt
.25tsp sugar
Directions
1. Dissolve yeast in .5c warm water then dissolve sugar as well. Let sit 10-15mins, until frothy.
2. Mix flour and salt.
3. Make a well in flour and added proofed yeast. In corporate.
4. Slowly add remaining water. Knead until no longer sticky, but smooth and elastic.
5. Place in a bowl sprayed with cooking spray and turn to coat. Let rise about 3 hours, until doubled in size.
5. Preheat oven and baking sheet to 500 degrees.
6. Roll out into a rope and cut into 12 pieces. Form each piece into a ball and cover. Let rest about ten minutes.
7. Using a pin, roll each ball into about a 6inch round. Place rounds on warmed sheet, cooking for 4 minutes on one side and 2 on the other. Pitas should puff up.
8. Remove to cooling rack. Using spatula, gently press out air. Store immediately.
9. Good for about a week on the counter or in the refrigerator. Store in freezer up to a month.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user EMC135.
2. Mix flour and salt.
3. Make a well in flour and added proofed yeast. In corporate.
4. Slowly add remaining water. Knead until no longer sticky, but smooth and elastic.
5. Place in a bowl sprayed with cooking spray and turn to coat. Let rise about 3 hours, until doubled in size.
5. Preheat oven and baking sheet to 500 degrees.
6. Roll out into a rope and cut into 12 pieces. Form each piece into a ball and cover. Let rest about ten minutes.
7. Using a pin, roll each ball into about a 6inch round. Place rounds on warmed sheet, cooking for 4 minutes on one side and 2 on the other. Pitas should puff up.
8. Remove to cooling rack. Using spatula, gently press out air. Store immediately.
9. Good for about a week on the counter or in the refrigerator. Store in freezer up to a month.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user EMC135.