Pita Bread
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 105.3
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 219.3 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 0.7 g
- Protein: 2.6 g
View full nutritional breakdown of Pita Bread calories by ingredient
Introduction
These things are ridiculously expensive, yet relatively easy to make at home. So I found a great recipe (at The Fresh Loaf.com) and adapted it here. These things are ridiculously expensive, yet relatively easy to make at home. So I found a great recipe (at The Fresh Loaf.com) and adapted it here.Number of Servings: 16
Ingredients
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3 C flour
1.5 tsp salt
1 Tbsp honey
2 tsp instant yeast
1.125 C water (roughly room temp)
2 Tbsp olive oil (can use veg. oil, butter or shortening)
Directions
In a mixing bowl, add flour, salt and sugar. Add olive oil and water and stir together with wooden spoon until it forms a ball. Add water or flour until it no longer sticks to the wooden spoon or bowl.
Knead by hand or with mixer for 10 minutes until dough is smooth.
Place dough in oiled bowl, turning to coat all sides of dough. Cover with plastic wrap or damp towel and allow to rise until doubled or 90 minutes.
Punch down and kneed again to release gas. Form dough into 16 balls. Allow dough to rest for 20 minutes.
Meanwhile, preheat oven and pizza stone to 400 degrees. (If you don't have pizza stone, use an upside-down cookie sheet.)
After dough has rested, sprinkle flour on surface and roll flat until 1/4 to 1/8 inch thick. Make sure both sides are sprinkled with flour.
Place as many pitas as you can fit on stone. They should be baked through and puffy after 3 minutes. If you want them crispier, bake for additional 3 to 5 minutes.
Remove from oven, cool and enjoy!
Number of Servings: 16
Recipe submitted by SparkPeople user MARGIL1965.
Knead by hand or with mixer for 10 minutes until dough is smooth.
Place dough in oiled bowl, turning to coat all sides of dough. Cover with plastic wrap or damp towel and allow to rise until doubled or 90 minutes.
Punch down and kneed again to release gas. Form dough into 16 balls. Allow dough to rest for 20 minutes.
Meanwhile, preheat oven and pizza stone to 400 degrees. (If you don't have pizza stone, use an upside-down cookie sheet.)
After dough has rested, sprinkle flour on surface and roll flat until 1/4 to 1/8 inch thick. Make sure both sides are sprinkled with flour.
Place as many pitas as you can fit on stone. They should be baked through and puffy after 3 minutes. If you want them crispier, bake for additional 3 to 5 minutes.
Remove from oven, cool and enjoy!
Number of Servings: 16
Recipe submitted by SparkPeople user MARGIL1965.
Member Ratings For This Recipe
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DKIRKB
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SAESAND