Pita Bread
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 86.7
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 292.0 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 0.8 g
- Protein: 3.0 g
View full nutritional breakdown of Pita Bread calories by ingredient
Number of Servings: 16
Ingredients
-
3 Cups Better for Bread Flour
1 Tablespoon Italian Seasoning
2 teaspoons Rapid Rise Yeast
2 teaspoons Iodized Salt
1/4 teaspoon Garlic Powder
1/4 teaspoon Coriander
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1 ½ Cups Hot Water (Needs to be about 105°)
1 ½ Tablespoons Olive Oil
Directions
1. Heat the oven to warm (170°) for 5 minutes and then turn the oven off.
2. Mix the dry ingredients in a large bowl, thoruoghly combining the ingredients.
3. Combine the wet ingredients in a small bowl.
4. Add the wet ingredients to the dry ingredients and mix unti it becomes a shaggy ball.
5. Lightly spray a large bowl with Pam Butter Spray and add the dough.
6. Cover bowl with plastic wrap and place in the oven for 1 hour or until dough has doubled in size.
7. Remove the dough from the bowl and separate it into roughly 8 pieces.
8. Form each piece of dough into a ball by pulling the top of the dough downward to make a smooth surface on top and bunching the seams on the bottom of the dough.
9. Place the dough on a lightly floured surface, cover with a cloth, and rest for 30 minutes.
10. Preheat a iron skillet on the stove for Medium heat (5 setting).
11. Press the dough into a neat circle by hand.
12. Create a flat circle of dough roughly 1/4” thick using a rolling pan.
13. Lightly spray the skillet with Pam.
14. Add one circle of dough to the skillet.
15. Flip after cooking 2 minutes.
16. Cook another 2 minutes or until each side is very slightly toasted.
17. Repeat steps 5 through 10 until all the dough is cooked.
(You may have to spray the pan with pam every few times so the dough doesn’t stick)
18. Keep the tortillas refrigerated in a gallon sized Ziploc bag.
Serving Size: Makes 8 full pitas, 16 half pockets
Number of Servings: 16
Recipe submitted by SparkPeople user JLSCHLIESMAN.
2. Mix the dry ingredients in a large bowl, thoruoghly combining the ingredients.
3. Combine the wet ingredients in a small bowl.
4. Add the wet ingredients to the dry ingredients and mix unti it becomes a shaggy ball.
5. Lightly spray a large bowl with Pam Butter Spray and add the dough.
6. Cover bowl with plastic wrap and place in the oven for 1 hour or until dough has doubled in size.
7. Remove the dough from the bowl and separate it into roughly 8 pieces.
8. Form each piece of dough into a ball by pulling the top of the dough downward to make a smooth surface on top and bunching the seams on the bottom of the dough.
9. Place the dough on a lightly floured surface, cover with a cloth, and rest for 30 minutes.
10. Preheat a iron skillet on the stove for Medium heat (5 setting).
11. Press the dough into a neat circle by hand.
12. Create a flat circle of dough roughly 1/4” thick using a rolling pan.
13. Lightly spray the skillet with Pam.
14. Add one circle of dough to the skillet.
15. Flip after cooking 2 minutes.
16. Cook another 2 minutes or until each side is very slightly toasted.
17. Repeat steps 5 through 10 until all the dough is cooked.
(You may have to spray the pan with pam every few times so the dough doesn’t stick)
18. Keep the tortillas refrigerated in a gallon sized Ziploc bag.
Serving Size: Makes 8 full pitas, 16 half pockets
Number of Servings: 16
Recipe submitted by SparkPeople user JLSCHLIESMAN.