Pita Bread
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 115.1
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 243.5 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 0.8 g
- Protein: 3.2 g
View full nutritional breakdown of Pita Bread calories by ingredient
Submitted by: THISISBEE
Introduction
Save yourself a lot of money by making simple pita bread at home. Save yourself a lot of money by making simple pita bread at home.Number of Servings: 12
Ingredients
-
1 packet yeast
3 cups flour (plus enough for dusting your kneading surface)
1.5 cups warm water
1.25 tsp. salt
1 tsp. granulated sugar
Directions
Activate the yeast by dissolving it in 1/2 cup warm water and adding 1 tsp. sugar. Be sure sugar is dissolved. Let sit for 10-15 minutes, until water becomes frothy.
In a large bowl, mix flour and salt. Make a depression and add activated yeast mixture. Slowly mix in the remaining 1 cup warm water and combine until all dry ingredients have been moistened.
Flour your work surface and knead the dough for 10-15 minutes, until dough is elastic and smooth, and no longer sticky. Coat a large bowl with a small amount of oil and place dough inside, turning dough so it also coats with the oil.
Cover and leave in a warm place to rise about 1 hour, or until dough doubles in size.
Preheat oven to 500 degrees and place rack at the bottom of the oven. Roll out dough into a long rope and cut into 12 pieces. Roll out each piece to a thickness of about 1/8 of an inch. Back each piece about 4 minutes, until puffed up, then flip over and cook another 2 or so minutes, until the other side is browned. Remove and keep baking until complete.
Makes 12 pitas. Bread will last about a week in a pantry, or it can be frozen for up to a month.
Number of Servings: 12
Recipe submitted by SparkPeople user THISISBEE.
In a large bowl, mix flour and salt. Make a depression and add activated yeast mixture. Slowly mix in the remaining 1 cup warm water and combine until all dry ingredients have been moistened.
Flour your work surface and knead the dough for 10-15 minutes, until dough is elastic and smooth, and no longer sticky. Coat a large bowl with a small amount of oil and place dough inside, turning dough so it also coats with the oil.
Cover and leave in a warm place to rise about 1 hour, or until dough doubles in size.
Preheat oven to 500 degrees and place rack at the bottom of the oven. Roll out dough into a long rope and cut into 12 pieces. Roll out each piece to a thickness of about 1/8 of an inch. Back each piece about 4 minutes, until puffed up, then flip over and cook another 2 or so minutes, until the other side is browned. Remove and keep baking until complete.
Makes 12 pitas. Bread will last about a week in a pantry, or it can be frozen for up to a month.
Number of Servings: 12
Recipe submitted by SparkPeople user THISISBEE.
