pita bread
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 188.3
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 467.1 mg
- Total Carbs: 38.6 g
- Dietary Fiber: 1.5 g
- Protein: 5.3 g
View full nutritional breakdown of pita bread calories by ingredient
Number of Servings: 10
Ingredients
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2 envelopes dry yeast (1/2 ounce or 5 tsps)
about 1 1/4 c lukewarm water
1/2 tsps sugar
4 c bread flour
2 tsps salt
1 tsps oil
Directions
1. Sprinkle yeast over 1/2 c lukeward water. Sprinkle with sugar, and leave for 10 mins. Stir to dissolve yeast.
2. Brifely process flour and salt in large food processor to mix them. Add oil, if using and remaining 3/4 c water to yeast mixture. With blades of processor turning gradually pour in yeast mixture. If dough is to dry to come together add 1 tbls water and process again. Process 1 min. to knead dough. Add another Tbls of water if needed and process for 1 min.
3. Transfer dough to an oiled bowl and turn dough over to oil entire surface. Cover with damp towel and let rise in a warm place 1 to 1 1/2 hours or until doubled.
4. Knead dough briefly on a lightly floured surface until smooth. Roll dough back and forth in to a thick log.
5. With a floured knife, cut dough into 8-10 pieces. With cupped palms, roll each piece into a smooth ball, flouring only if dough begins to stick. Put balls on a floured board or other surface. Cover and let rise about 30 mins. until doubled. Pre-heat oven to 500 deg.
6. Lightly flour 2 baking sheets. Using a floured rolling pin, roll 4 balls of dough on lightly floured surface to 6" circles about 1/4" thick. Transfer 2 rounds to each baking sheet.
7. Bake about 3mins. or until beginning to brown. Turn them over and bake 2-3 mins or until firm. Repeat with remaining dough.
8. If not using pita breads immediately, cool them on racks. Wrap them tighly in plastic wrap or plastic bags.
Number of Servings: 10
Recipe submitted by SparkPeople user CARINLEE1.
2. Brifely process flour and salt in large food processor to mix them. Add oil, if using and remaining 3/4 c water to yeast mixture. With blades of processor turning gradually pour in yeast mixture. If dough is to dry to come together add 1 tbls water and process again. Process 1 min. to knead dough. Add another Tbls of water if needed and process for 1 min.
3. Transfer dough to an oiled bowl and turn dough over to oil entire surface. Cover with damp towel and let rise in a warm place 1 to 1 1/2 hours or until doubled.
4. Knead dough briefly on a lightly floured surface until smooth. Roll dough back and forth in to a thick log.
5. With a floured knife, cut dough into 8-10 pieces. With cupped palms, roll each piece into a smooth ball, flouring only if dough begins to stick. Put balls on a floured board or other surface. Cover and let rise about 30 mins. until doubled. Pre-heat oven to 500 deg.
6. Lightly flour 2 baking sheets. Using a floured rolling pin, roll 4 balls of dough on lightly floured surface to 6" circles about 1/4" thick. Transfer 2 rounds to each baking sheet.
7. Bake about 3mins. or until beginning to brown. Turn them over and bake 2-3 mins or until firm. Repeat with remaining dough.
8. If not using pita breads immediately, cool them on racks. Wrap them tighly in plastic wrap or plastic bags.
Number of Servings: 10
Recipe submitted by SparkPeople user CARINLEE1.
Member Ratings For This Recipe
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