In the bowl of your mixer, whisk together the yeast, sugar, water, and salt. gradually add in your flour, a bit at a time, kneading until all of the flour has been added. Keep kneading until the dough forms a ball, or about 4-5 minutes.
Lightly oil a large bowl and add in the ball of dough, turning it over to coat it in the oil. Cover the bowl with plastic wrap and allow it to rise until it has doubled in size, about 1 1/2 hours.
When you are ready to bake your pitas, preheat your oven and baking stone (preferably) or sheet to 500 degrees F. I found it easiest to keep your oven rack lower so that I could more easily reach the stone. Punch down the dough and divide it into 8 equal sized balls. Cover the 8 balls of dough and allow to rest for 15 minutes.
Lightly flour your work surface with bread flour and roll each ball into a circle about 8-inches in diameter and 1/4-inch thick. Be sure that you don’t have any folds or pockets in your rolled out pitas, or they will not puff up correctly.
Place the pitas on your stone or baking tray, 1 or 2 at a time, depending on how many will fit. Let them bake for 3-4 minutes a piece, then remove as soon as they are lightly golden and puffed up (watch them because this happens quickly). Allow to cool (they will deflate a bit) and store in an air-tight container or sealable bag at room temperature for up to a week.
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|Serving Size: 1 Serving (1045g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 173 (6%)|
|Amt Per Serving||% DV|
|Total Fat 19.3g||26 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 6g|
|Cholesterol 19.5mg||6 %|
|Sodium 3607.5mg||124 %|
|Potassium 1290.7mg||34 %|
|Total Carbohydrate 582.7g||171 %|
|Dietary Fiber 20.3g||81 %|
|Sugars, other 562.4g|
|Protein 104.7g||150 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2983
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