Try this Pita Pocket Bread recipe, or contribute your own.
Suggest a better descriptionKnead 10 minutes Rise 90 minutes Punch down and shape into 8-9 balls Rise 30 minutes Roll out balls with a floured rolling pin to 1/8 inch thickness. Bake on a oiled coolkie sheet sprinkled with cornmeal at high heat (500*) on the lowest rack of the oven for 5 minutes or until golden brown. The loaves will puff up while baking and deflate when cooling. Wrap them tightly while still slightly warm. >From: BakerBW@aol.com From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
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Serving Size: 1 Serving (367g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1227 | ||
Calories from Fat: 66 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.3g | 10 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 8.5mg | 0 % | |
Potassium 369.3mg | 10 % | |
Total Carbohydrate 243.3g | 72 % | |
Dietary Fiber 8.4g | 34 % | |
Sugars, other 234.9g | ||
Protein 40.7g | 58 % | |
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: 1227
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