Pitas (wraps; flatbread)

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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
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Number of Servings: 24


    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


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.

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