Pita Bread Preparation
Set aside 1 cup all-purpose flour. Mix remaining flour, salt, sugar andFleischmann's? Rapid Rise Yeast in large bowl. Stir in hot water andvegetable oil. Stir in enough reserved flour to make a soft dough. Onlightly floured surface, knead until smooth and elastic, about 8 to 10minutes.
Place dough in greased bowl, turning to grease top. Cover and refrigeratefor 2 to 24 hours.
Divide dough into 12 pieces. On floured surface, shape each piece into asmooth ball, pinching at bottom to seal. Roll balls into 6-inch circles.
Lightly sprinkle 3 to 4 ungreased baking sheets with cornmeal. Placecircles on baking sheets; cover. Place each baking sheet on large shallowpan filled with boiling water. Let circles rise until slightly puffy,about 15 to 20 minutes.
Place one baking sheet in 475?F oven on bottom oven rack. Bake circles 5minutes or until puffed and lightly browned on bottom. Repeat withremaining baking sheets. Cool. Store in plastic bags.
Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "12 pitas"
Per Serving (excluding unknown items): 213 Calories; 3g Fat (12.1%calories from fat); 6g Protein; 40g Carbohydrate; 2g Dietary Fiber; 0mgCholesterol; 269mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat;1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 26366 0 0 3728 0 0
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