Pita
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 215.3
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 438.7 mg
- Total Carbs: 42.0 g
- Dietary Fiber: 1.6 g
- Protein: 5.7 g
View full nutritional breakdown of Pita calories by ingredient
Introduction
Pita made in a skillet Pita made in a skilletNumber of Servings: 8
Ingredients
-
1 cup warm (not hot) water
1 pkg (2 1/4tsp) yeast
3 c flour
1 tbsp olive oil
1 1/2 tsp salt
1/2 c flour to work with on surface
Tips
If you don't want to make all pitas at once, only prepare what you'll eat and refrigerate the additional dough in a wet paper towel lined container.
Directions
Put yeast in the bottom of a mixing bowl. Add water and mix, let sit 5 or so minutes until yeast dissolves.
Add flour gradually, add salt and olive oil. Add more flour, dough will be relatively sticky.
Drop the dough onto a floured surface and knead, incorporating more flour until it is no longer sticky. Do not add too much flour. Knead about 5 minutes.
Return to bowl covered with a little olive oil, cover with a cloth and let rest for 1 hour.
Once dough has risen, place on lightly floured surface. Divide dough into 8 equal pieces.
Heat skillet to med-high heat. Cover 7 dough balls with a damp paper towel or cheese cloth to prevent drying.
Take the one remaining dough ball and flatted into a circle. Using a floured rolling pin, roll it out to about 1/4 inch thickness. Wipe excess flour.
When water dropped on skillet sizzles (like when making pancakes), place flattened dough into pan. In about 45 seconds, bubbles will appear. Flip and cook 1-2 minutes. A large bubble may appear if pan is hot enough, great for making pita with a pocket.
Flip and cook 1 minute more. Remove from pan and place aside.
Repeat with remaining dough balls.
Serving Size: Makes 8 6in pitas
Number of Servings: 8
Recipe submitted by SparkPeople user AGALATI12.
Add flour gradually, add salt and olive oil. Add more flour, dough will be relatively sticky.
Drop the dough onto a floured surface and knead, incorporating more flour until it is no longer sticky. Do not add too much flour. Knead about 5 minutes.
Return to bowl covered with a little olive oil, cover with a cloth and let rest for 1 hour.
Once dough has risen, place on lightly floured surface. Divide dough into 8 equal pieces.
Heat skillet to med-high heat. Cover 7 dough balls with a damp paper towel or cheese cloth to prevent drying.
Take the one remaining dough ball and flatted into a circle. Using a floured rolling pin, roll it out to about 1/4 inch thickness. Wipe excess flour.
When water dropped on skillet sizzles (like when making pancakes), place flattened dough into pan. In about 45 seconds, bubbles will appear. Flip and cook 1-2 minutes. A large bubble may appear if pan is hot enough, great for making pita with a pocket.
Flip and cook 1 minute more. Remove from pan and place aside.
Repeat with remaining dough balls.
Serving Size: Makes 8 6in pitas
Number of Servings: 8
Recipe submitted by SparkPeople user AGALATI12.