Pita Bread
Nutritional Info
- Servings Per Recipe: 35
- Amount Per Serving
- Calories: 154.4
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 133.4 mg
- Total Carbs: 32.1 g
- Dietary Fiber: 3.1 g
- Protein: 5.6 g
View full nutritional breakdown of Pita Bread calories by ingredient
Introduction
I bake this every week instead of store bought bread. It saves us A LOT of money and has no preservatives. Should be kept in fridge or frozen. I bake this every week instead of store bought bread. It saves us A LOT of money and has no preservatives. Should be kept in fridge or frozen.Number of Servings: 35
Ingredients
-
6 cup Whole Wheat Flour
4 cup Wheat flour, white, bread, enriched
2 tsp Salt
5 tbsp. Yeast (Red Star Bread Machine Yeast) (by LEETIE)
4-5 cups very warm water
Tips
The keys to making good pockets are: a very hot oven, letting the bread rise on hot pans and flipping the pieces over as you put them onto the hot pan to rise.
Directions
Preheat oven to 500 degrees Farenheit—you want a very hot oven. Let your pans (I use pizza pans) warm in the oven. When you start rolling out the dough, put each finished piece on a hot pan—this helps them rise.
Mix all dry ingredients well. Add water little by little, mixing ingredients—I do everything with my hands. Knead the dough well until materials are well mixed in and the dough is elastic, probably 2-3 minutes minimum. Detach egg sized pieces (bigger or smaller as you see fit) and pat them into balls, then flatten them carefully with your hand. Then gently but firmly use a rolling pin to flatten the dough out further into rounds that are about ¼ of an inch thick. Either put them on the warmed pans or on a floured surface to rise while each pan is cooking. If you put them on a floured surface to rise, flip them over before putting them on the hot trays. As you empty one pan, put the dough on. I use two pans. While one is cooking, the other has bread rising on top of the stove. Once the bread is cooked to your taste (somewhere between slightly tan to well browned on top) I slide it off onto a clean surface to cool a bit. I cut them open slightly, especially if they don’t form a well defined air pocket.
Serving Size: makes about 30-40 medium sized pieces
Mix all dry ingredients well. Add water little by little, mixing ingredients—I do everything with my hands. Knead the dough well until materials are well mixed in and the dough is elastic, probably 2-3 minutes minimum. Detach egg sized pieces (bigger or smaller as you see fit) and pat them into balls, then flatten them carefully with your hand. Then gently but firmly use a rolling pin to flatten the dough out further into rounds that are about ¼ of an inch thick. Either put them on the warmed pans or on a floured surface to rise while each pan is cooking. If you put them on a floured surface to rise, flip them over before putting them on the hot trays. As you empty one pan, put the dough on. I use two pans. While one is cooking, the other has bread rising on top of the stove. Once the bread is cooked to your taste (somewhere between slightly tan to well browned on top) I slide it off onto a clean surface to cool a bit. I cut them open slightly, especially if they don’t form a well defined air pocket.
Serving Size: makes about 30-40 medium sized pieces