Any season
Make the Dough.
In a liquid measure, stir the sugar into 1 cup lukewarm water. Stir in the yeast and set aside until the yeast is foamy, 5 to 10 minutes.
In the bowl of a stand mixer, stir together both flours and the salt. Make a well in the center, and pour inthe yeast mixture, 1/3 cup of the oil, and 1 cup lukewarm water. Mix with the dough hook on low speed until the dough becomes smooth and elastic and gathers around the hook, 4 to 5 minutes.
By hand, shape the dough into a ball. Wipe out the mixing bowl and place the dough back in the bowl. Drizzle the dough with the remaining 2 tbs. olive oil and turn the dough to coat lightly all over. Cover with a wet cloth and set aside in a warm place to rie until doubled in size, about 1 hour.
Gently deflate the dogh with your hands, cover, and let rest for 20 minutes.
Shape the pitas.
Turn the dough out onto a lightly floured counter. Divide the dough into 12 even pieces. Shape each piece into a rough ball and the put each ball on an unfloured section of the counter, cup your hand over it, and quickly rotate your hand over the dough. As long as the dough is a little stuck to the counter, this motion shapes the dough into a tight, even ball.
On the floured part of the counter, roll each piece into a 1/8 inch thick round thats about 7 inches across. As you finish each round, set it aside on a lightly floured surface. When all the dough is rolled, cover the rounds with a damp cloth and let them rest again for about an hour- they'll get a little puffy, but won't double in size. Meanwhile, position a rack in the bottom of the oven and heat the oven to 500 degrees.
Bake the Pitas
Lightly sprinkle the dough rounds with salt. Arrange as many of the rounds as will fit without overlapping on an unrimmed, ungread baking sheet and bake until the pitas begin to turn golden on top, 5 to 6 minutes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Pita (63g) | ||
Recipe Makes: 12 Pitas | ||
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Calories: 218 | ||
Calories from Fat: 8 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 487.2mg | 17 % | |
Potassium 178.2mg | 5 % | |
Total Carbohydrate 45.9g | 14 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 41.2g | ||
Protein 7.8g | 11 % | |
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: 218
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