Try this Greek Pita Bread recipe, or contribute your own.
Suggest a better description1. Dissolve the yeast and sugar in 1/2 cup of warm water and set aside, covered, for 15 minutes. Dissolve the salt in the remaining 1 cup of warm water.
2. In a large mixing bowl, add flour and make a well in the center. Add yeast mixture and salt water. Knead with hands for 10 minutes in the bowl. Add olive oil and continue to knead until all oil is absorbed. Shape into a ball in the bowl, cover and place in a warm area to rise until doubled in volume, approximately 1 1/2 to 2 hours. Punch down the dough and knead for 5 minutes more.
3. Preheat oven to 350 degrees and lightly oil baking sheets.
4. Take pieces of dough slightly larger than an egg and roll out on a floured surface to a thickness of 3/8 to 1/4 inch. Prick the bread with a fork in several places.
5. Place on baking sheets and bake at 350 degrees, on the lowest oven rack, for 2-3 minutes, then turn the pitas over and bake for another 2-3 minutes. Remove from oven and place on a tray covered with a clean dishtowel, place another clean towel on top.
6. Brown in a lightly oiled frying pan for a few minutes until browned on both sides.
(When thoroughly cooled, pitas can be stored in plastic bags in the refrigerator or frozen.)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1226g) | ||
Recipe Makes: Servings | ||
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Calories: 3240 | ||
Calories from Fat: 164 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.2g | 24 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 6.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 31010.4mg | 1069 % | |
Potassium 2224.6mg | 59 % | |
Total Carbohydrate 629.1g | 185 % | |
Dietary Fiber 23.9g | 96 % | |
Sugars, other 605.2g | ||
Protein 125.5g | 179 % | |
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: 3240
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