Wheat Pitas
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 118.4
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 155.7 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 0.0 g
- Protein: 3.9 g
View full nutritional breakdown of Wheat Pitas calories by ingredient
Introduction
Whole Wheat Pitas, ready to fill and eat for a yummy dinner. I found this recipe while on pinetrest. Pretty good. http://www.underthehighchair.com/2009/04/diy-pita-bread.html Whole Wheat Pitas, ready to fill and eat for a yummy dinner. I found this recipe while on pinetrest. Pretty good. http://www.underthehighchair.com/2009/04/d
iy-pita-bread.html
Number of Servings: 10
Ingredients
-
1 table Spoon Yeast
1 and 1/4 cup of warm water
1 teaspoon Salt
3-31/2 of Wheat Flour
Tips
I measured in Grams each item and each Pita so they would be accurate when eating later.
Directions
Dissolve yeast in water for about 5 minutes in the bowl of an electric mixer. Add salt and 1 ½ cups flour and with the dough hook, beat to make a batter. Add additional flour until a rough, shaggy mass is formed. Knead 8 minutes until dough is smooth and elastic. Add more flour if it is too sticky.
Turn dough onto a lightly floured surface and divide into six pieces for large pitas or ten for smaller. I make all sorts of sizes to suit different snacks and meals. Form dough into balls, then flatten with a rolling pin into ¼ inch thick discs. Try and keep an even thickness as this is what helps them ‘puff’.
Let rest on the floured surface 30-40 minutes until slightly puffed.
Preheat oven to 425F.
With a large spatula, flip the rounds of dough upside down on to a baking sheet. Bake 10-15 minutes until light golden. Stick around for the first five minutes of baking when the pitas perform their magic and puff up from flat pancakes to proud, four inch high pitas.
These store for up to two days well wrapped or frozen for three weeks.
Serving Size: Makes 10 pitas each Pita is weighed at 53 ounces
Number of Servings: 10
Recipe submitted by SparkPeople user BELLSSEMYORKA.
Turn dough onto a lightly floured surface and divide into six pieces for large pitas or ten for smaller. I make all sorts of sizes to suit different snacks and meals. Form dough into balls, then flatten with a rolling pin into ¼ inch thick discs. Try and keep an even thickness as this is what helps them ‘puff’.
Let rest on the floured surface 30-40 minutes until slightly puffed.
Preheat oven to 425F.
With a large spatula, flip the rounds of dough upside down on to a baking sheet. Bake 10-15 minutes until light golden. Stick around for the first five minutes of baking when the pitas perform their magic and puff up from flat pancakes to proud, four inch high pitas.
These store for up to two days well wrapped or frozen for three weeks.
Serving Size: Makes 10 pitas each Pita is weighed at 53 ounces
Number of Servings: 10
Recipe submitted by SparkPeople user BELLSSEMYORKA.