Pita Pocket Breads
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 119.4
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 146.7 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 1.6 g
- Protein: 4.2 g
View full nutritional breakdown of Pita Pocket Breads calories by ingredient
Introduction
Adapted from Great American Home Baking, this recipe makes 8 BIG pitas so one serving is half of one! When wrapped tightly these pitas can be frozen up to 6 months. Adapted from Great American Home Baking, this recipe makes 8 BIG pitas so one serving is half of one! When wrapped tightly these pitas can be frozen up to 6 months.Number of Servings: 16
Ingredients
-
1 packet active dry yeast
2 cups warm water
3 cups bread flour
1 cup whole wheat flour
1 tsp salt
Additional bread flour
Directions
1. Dissolve yeast in warm water in large bowl; let stand 5-10 minutes until foamy.
2. Mix flours and salt in another large bowl.
3. Beat flour mixture into yeast mixture, 1/2 cup at a time, until a stiff dough forms. If you use a mixer for this use the paddle attachment on low speed.
4. Knead dough on lightly floured surface until smooth and elastic, about 5-10 minutes, adding more bread flour as needed to prevent sticking.
5. Let dough rest 5 minutes.
6. Knead for another 1-2 minutes,
7. Roll the dough into a fat rope and divide into 8 equal pieces. Roll each piece in a ball and cover loosely with a damp cloth.
8. Let rise in warm place until doubled, about 25 minutes.
9. Grease a baking sheet.
10. Roll and flatten each ball into a 6-inch round. Place rounds 2 inches apart on baking sheet.
11. Cover loosely with damp cloth and let rise in warm place until doubled, about 25 minutes.
12. Preheat oven to 475° F and dust pitas with flour. Bake until puffed, 6-8 minutes. Transfer to wire rack and cool under cloth.
Makes 8 large pitas, enough for 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user MHNUTRITIONCLUB.
2. Mix flours and salt in another large bowl.
3. Beat flour mixture into yeast mixture, 1/2 cup at a time, until a stiff dough forms. If you use a mixer for this use the paddle attachment on low speed.
4. Knead dough on lightly floured surface until smooth and elastic, about 5-10 minutes, adding more bread flour as needed to prevent sticking.
5. Let dough rest 5 minutes.
6. Knead for another 1-2 minutes,
7. Roll the dough into a fat rope and divide into 8 equal pieces. Roll each piece in a ball and cover loosely with a damp cloth.
8. Let rise in warm place until doubled, about 25 minutes.
9. Grease a baking sheet.
10. Roll and flatten each ball into a 6-inch round. Place rounds 2 inches apart on baking sheet.
11. Cover loosely with damp cloth and let rise in warm place until doubled, about 25 minutes.
12. Preheat oven to 475° F and dust pitas with flour. Bake until puffed, 6-8 minutes. Transfer to wire rack and cool under cloth.
Makes 8 large pitas, enough for 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user MHNUTRITIONCLUB.