pita bread
Make tangzhong and cool
Mix all ingredients with dough hook until fully incorporated. Cover and rest 20 minutes
Knead on 2-3 for 5 minutes. Cover and rest for 20 minutes
Knead on 2-3 for 5 minutes. Cover and rest for 20 minutes
Divide into 13 equal size portions (95 grams). Form into balls, oil and place on parchment lined baking sheet.
Cover with plastic and refrigerate for 24 hours.
Roll into evenly thin rounds
Oven -- preheat baking steel to 500F. Cook until puffed, then flip and finish until bottom is lightly browned.
Stovetop -- preheat cast iron over medium high. Place round and cook for 15 seconds. Flip and cook until puffed. Flip again and cook until lightly browned.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (1152g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 2933 | ||
Calories from Fat: 817 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 90.8g | 121 % | |
Saturated Fat 12.7g | 63 % | |
Monounsaturated Fat 59.6g | ||
Polyunsanturated Fat 12.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 41.9mg | 1 % | |
Potassium 951.9mg | 25 % | |
Total Carbohydrate 446.8g | 131 % | |
Dietary Fiber 19.7g | 79 % | |
Sugars, other 427.1g | ||
Protein 77g | 110 % | |
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: 2933
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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