Prep time includes a 30 minute rising. Make herbed pitas by simply adding in some fresh or dried herbs while kneading the dough.
Preheat oven to 500°F.
Sift together 2 cups of flour and the yeast.
Add water and salt and mix well.
Gradually add the remaining flour until the dough begins to clean the sides of the bowl. You may not use all the flour called for.
Knead the dough for about 4 or 5 minutes, or until dough is smooth and elastic. Do not over-knead the dough.
Divide dough into 10 equal parts.
On a floured surface, roll each ball into a 5-6 inch circle, about 1/4 inch thick and sprinkle flour on both sides to prevent sticking.
Place on a non-stick baking sheet and allow to rise 30 minutes, or until slightly raised.
Just before you place the pan in the oven, flip each pita over on its other side.
Bake on the bottom rack of the oven for 5 minutes until puffed up.
Store them, while they're still warm, in an airtight container.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (58g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 138 | ||
Calories from Fat: 10 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 1.6mg | 1 % | |
Sodium 127.3mg | 4 % | |
Potassium 212.3mg | 6 % | |
Total Carbohydrate 27.8g | 8 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 23g | ||
Protein 6.3g | 9 % | |
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: 138
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