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Suggest a better descriptionFor pita bread just use any ordinary flour, water, yeast, salt bread recipe of your choice. There is no magic recipe. Do the dough in the usual way, let it rise once. Punch it down and do a superficial kneading. Then divide the dough into lumps - the size depends on what size pita you want. A spherical blob that is about 1.5-2.0" in diameter will satisfy most needs. Knead each blob by holding it in one hand and kneading it with the thumb of the opposite hand, always kneading into the middle of the blob until it is silky and smooth. Place kneaded blob on a lightly floured surface and roll to a 6-7 inch pancake shape. Place on lightly floured board or cookie sheet, allowing space for a bit of expansion. Cover potential pitas with a towel, then some plastic film, and let rise until a bit puffy. Gently move puffy pitas to a lightly greased cookie sheet and put cookie sheet with pitas into a hot oven (400-450 F). Watch carefully. They should puff after a short wait. Bake until just browning - you dont want a brittle crust. It is very easy after you try it once, and the failures are wonderful bread in any case - puffed or not. ~->(Ron Parker) rbparker@prtel.com From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
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Serving Size: 1 Serving (76g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 290 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 1.5mg | 0 % | |
Total Carbohydrate 75g | 22 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 75g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database 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: 290
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