Nutritional Info

Nutrition Facts

Serving Size 1 (82g)

Calories 230
Calories from Fat 18 (8%)
Amount Per Serving %DIV
Total Fat 2g 3%
Saturated Fat 0.4g 2%
Monounsaturated Fat 1g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 0.7mg 0%
Sodium 37mg 2%
Potassium 128.1mg 3%
Total Carbohydrate 45g 15%
Dietary Fiber 1.9g 8%
Sugars 18.7g
Protein 7.1g 14%

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Recipe Description
Use this Middle Eastern recipe for making terrific noontime sandwiches filled with your favorite ingredients, or simple hummus. This dough may be made in bread machine or by hand. The bread is best if cooked on tiles or stones, but a heavy duty, nonstick baking sheet will also work.
Prep time
1 hr 30 min
Cook time
15 min
Ready In
1 hr 45 min


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Serves To:USMetric
1 Tablespoon(T)  cornmeal, for dusting the pan
2 Teaspoon(t)  bread machine yeast
1 Teaspoon(t)  white granulated sugar
2 Clove(clv)  garlic, well crushed
1 Teaspoon(t)  onion powder
2 1/2 Cup(c)  unbleached bread flour
1 Cup(c)  whole wheat or white whole wheat flour
1 Tablespoon(T)  white wine vinegar
1 Tablespoon(T)  extra virgin olive oil
1   egg white
2 Tablespoon(T)  warm low sodium water, 100° to 110° f
2 Tablespoon(T)  warm low sodium water, 100° to 110° f


Place the ingredients in the bread machine according to manufacturer's directions or in the order listed above. Set the machine for dough. After rising, place the dough on a floured surface and roll it into a log 12 to 14 inch long. Cut into 12 sections. Roll each section into a ball about the size of a tennis ball by pulling the dough down and under a half dozen times to form the ball. Pinch the ends together each time you pull down and around. When each ball is completed, put it on a floured surface. Repeat to make the other balls. Cover with a light kitchen towel or waxed paper. The balls should rest for at least 10 minutes. After this rising period, roll each ball with a rolling pin, flattening it to a 6 inch disk. Rolling these out will take some pressure. Keep plenty of flour on the breadboard so the dough doesn't stick to the board or the rolling pin. Preheat the oven to 500° F. Place each pita shaped disk on a baking pan, sprinkled lightly with cornmeal. You should fit about 4 per baking sheet, but don't let them touch one another. Let rest in a warm spot under a light cloth for 20 to 30 minutes. Slip the baking sheet into the oven. Close the oven door quickly and bake for 4 to 5 minutes at 500° F. Remove the pitas one at a time with a pancake turner or paddle. Cool on a solid wood surface or on a rack while you bake the remaining disks. They will deflate while cooling. To use, break the pitas open while still warm and stuff with your favorite sandwich filling. The pitas may be refrigerated in tightly sealed ziplock bags or frozen for future use.

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Don's Pocket Pita Bread
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