Old-Fashioned Pita Pockets
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 48.5
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 63.4 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 1.6 g
- Protein: 1.8 g
View full nutritional breakdown of Old-Fashioned Pita Pockets calories by ingredient
Introduction
Easy to make and CHEAP CHEAP! If you buy the bulk flour it is only $0.69/lb - which is how much you use in this recipe. So maybe a total of 75 cents for 36 pita pockets?! What a deal! And yummy,too. Easy to make and CHEAP CHEAP! If you buy the bulk flour it is only $0.69/lb - which is how much you use in this recipe. So maybe a total of 75 cents for 36 pita pockets?! What a deal! And yummy,too.Number of Servings: 36
Ingredients
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scant 1 tbsp yeast
1 1/2 cups warm water
3 1/2 - 4 cups whole wheat flour (organic is best)
1 tsp salt
Directions
Pour yeast, oil and warm water into a mixing bowl. Stir gently to dissolve yeast.
Add in flour and salt, a little at a time, until dough becomes hard to stir. Turn onto a floured surface and knead for 10 minutes, until elastic (also can be done in mixer).
Set in a greased bowl and cover; let rise until doubled, about 1 1/2 hrs.
Divide dough into formed 18 circles, about the size of golf-balls. Cover and let rest for 5 minutes.
Using a rolling pin, roll each ball into a circle about 6-7 inches wide. Set aside for 15 minutes.
Preheat oven to 500 with a baking stone or baking sheet inside.
Slide 1 - 2 pitas onto sheet and bake for 3 minutes - after it puffs give it another minute or so to finish cooking inside. Remove with spatula or tongs and continue with remaining discs.
Cut with a knife or kitchen scissors and enjoy! I freeze mine as soon as they're cool and they stay 'fresh' for months!
Number of Servings: 36
Recipe submitted by SparkPeople user PESCETARIAN.
Add in flour and salt, a little at a time, until dough becomes hard to stir. Turn onto a floured surface and knead for 10 minutes, until elastic (also can be done in mixer).
Set in a greased bowl and cover; let rise until doubled, about 1 1/2 hrs.
Divide dough into formed 18 circles, about the size of golf-balls. Cover and let rest for 5 minutes.
Using a rolling pin, roll each ball into a circle about 6-7 inches wide. Set aside for 15 minutes.
Preheat oven to 500 with a baking stone or baking sheet inside.
Slide 1 - 2 pitas onto sheet and bake for 3 minutes - after it puffs give it another minute or so to finish cooking inside. Remove with spatula or tongs and continue with remaining discs.
Cut with a knife or kitchen scissors and enjoy! I freeze mine as soon as they're cool and they stay 'fresh' for months!
Number of Servings: 36
Recipe submitted by SparkPeople user PESCETARIAN.
Member Ratings For This Recipe
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