Nice change from store bought pita
Source: Amanda's plate
-Dissolve sugar in the warm water in a mixer bowl. Sprinkle in yeast and let stand for 5 minutes
-Add in salt and 1 cup of flour
-Using hook attachment on stand mixer, mix to make a dough
-Slowly add the remaining flour until a shaggy dough is formed.
-Knead for 10 minutes until dough comes together and is smooth
-Cover dough with a moist kitchen towel. Allow dough to rise in a warm, dark place, until the dough has doubled in size (Approx 1 hour)
-Separate dough into equal parts (8 for large pita) Do this by pinching off a round from the dough mass
-Roll out the dough. It is very important to roll the pitas evenly, so they can puff up Place on parchment paper
-Preheat the oven to the highest temperature (I set my oven to 550 F)
-While the oven is heating, allow the pita rounds to rest (covered with the moist towel)
-Bake for 5-8 minutes on the bottom rack of the oven until golden brown (I used a stone)
-Let cool a bit and enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (82g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 19 | ||
Calories from Fat: 11 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 2.8mg | 1 % | |
Sodium 8.8mg | 0 % | |
Potassium 67.8mg | 2 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 0.7g | ||
Protein 1.3g | 2 % | |
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: 19
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