Pita Bread
Nutritional Info
- Servings Per Recipe: 31
- Amount Per Serving
- Calories: 96.6
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 200.5 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 0.8 g
- Protein: 3.2 g
View full nutritional breakdown of Pita Bread calories by ingredient
Number of Servings: 31
Ingredients
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All Purpose Flour, King Arthur, 720 gram(s)
Salt, 16 grams
Brown Sugar, 2 TBSP
instant dry yeast), 4 tsp
Water, tap, 2.5 cup
Olive Oil, 2 tbsp
Directions
Preheat oven to 450 with a pizza stone or large flat dish.
Combine dry ingreadients, whisk together and then add wet ingredients.
Knead by hand or with mixer for 10-20 minutes.
Let rise in warm place for at least one hour.
Roll into 31 balls 43-47 grams each and set aside for 15-30 minutes covered.
With a rolling pin roll into flat discs as thin as possible and try to keep them even.
Place on stone or cooking surface in oven, close door right away and cook for about 3 minutes. You might want to place a dish of water in your oven to bring up the humidity as this helps the pita to puff up.
You want it to puff so that when you eat them you have pockets to fill with salad, etc. Don't cook for too long. If they brown much they will just be tough and go stale quickly.
Store what you don't eat right away and toast or reheat in a pan on the stove. You can also freeze for later.
Number of Servings: 31
Recipe submitted by SparkPeople user MGUSTETICH.
Combine dry ingreadients, whisk together and then add wet ingredients.
Knead by hand or with mixer for 10-20 minutes.
Let rise in warm place for at least one hour.
Roll into 31 balls 43-47 grams each and set aside for 15-30 minutes covered.
With a rolling pin roll into flat discs as thin as possible and try to keep them even.
Place on stone or cooking surface in oven, close door right away and cook for about 3 minutes. You might want to place a dish of water in your oven to bring up the humidity as this helps the pita to puff up.
You want it to puff so that when you eat them you have pockets to fill with salad, etc. Don't cook for too long. If they brown much they will just be tough and go stale quickly.
Store what you don't eat right away and toast or reheat in a pan on the stove. You can also freeze for later.
Number of Servings: 31
Recipe submitted by SparkPeople user MGUSTETICH.
Member Ratings For This Recipe
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JODIRICHARDS
