Pitas (wraps; flatbread)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 204.2
- Total Fat: 2.4 g
- Cholesterol: 0.5 mg
- Sodium: 445.5 mg
- Total Carbs: 39.5 g
- Dietary Fiber: 2.2 g
- Protein: 5.9 g
View full nutritional breakdown of Pitas (wraps; flatbread) calories by ingredient
Number of Servings: 24
Ingredients
-
3 cups warm water
2 Tbsp. sugar
2 Tbsp. yeast
3 Tbsp. olive oil
1 1/2 Tbsp. salt
3/4 cup plain, low-fat yogurt
1 1/2 cups wheat flour
6-8 cups white flour
Directions
Makes 24 flat-breads
In a large bowl dissolve 2 Tbsp. sugar and 2 Tbsp. yeast into 3 cups warm water.
Add olive oil, salt, yogurt and wheat flour; stir until smooth.
Add 6 cups of the white flour; stir until blended in.
Turn onto well-floured surface and knead, incorporating more flour, until dough is smooth and satiny and not terribly sticky.
Place dough in a lightly greased bowl, cover and let rise until doubled--about 1 hour.
Punch down dough and knead for a couple minutes.
Divide into 24 even-sized balls. Place balls on counter, cover with a clean towel and let rest 20 minutes.
Roll each ball into a 4-inch circle. Cover and let rest about 20 minutes. (The first one can rest while the rest are being rolled.)
Put a non-stick skillet on the stove and let it get good and hot.
Take up one dough circle and stretch it to about 6-7 inches just before "baking" on the skillet.
Bake each pita in a hot skillet (lightly sprayed with cooking spray) about 30 seconds to a minute on each side. Do each side more than once, if necessary, to get a lightly browned color.
When you remove each flatbread from the pan, cover it with a clean towel. Stack them up and cover them with the towel. (If they seem a little dry, shuffle the stack so the softer ones are on the top.)
Use for gyros, personal pizzas, snacking . . .
Number of Servings: 24
Recipe submitted by SparkPeople user LORANORTH.
In a large bowl dissolve 2 Tbsp. sugar and 2 Tbsp. yeast into 3 cups warm water.
Add olive oil, salt, yogurt and wheat flour; stir until smooth.
Add 6 cups of the white flour; stir until blended in.
Turn onto well-floured surface and knead, incorporating more flour, until dough is smooth and satiny and not terribly sticky.
Place dough in a lightly greased bowl, cover and let rise until doubled--about 1 hour.
Punch down dough and knead for a couple minutes.
Divide into 24 even-sized balls. Place balls on counter, cover with a clean towel and let rest 20 minutes.
Roll each ball into a 4-inch circle. Cover and let rest about 20 minutes. (The first one can rest while the rest are being rolled.)
Put a non-stick skillet on the stove and let it get good and hot.
Take up one dough circle and stretch it to about 6-7 inches just before "baking" on the skillet.
Bake each pita in a hot skillet (lightly sprayed with cooking spray) about 30 seconds to a minute on each side. Do each side more than once, if necessary, to get a lightly browned color.
When you remove each flatbread from the pan, cover it with a clean towel. Stack them up and cover them with the towel. (If they seem a little dry, shuffle the stack so the softer ones are on the top.)
Use for gyros, personal pizzas, snacking . . .
Number of Servings: 24
Recipe submitted by SparkPeople user LORANORTH.