Nutritional Info

Nutrition Facts

Serving Size 1 (96g)

Calories 276
Calories from Fat 25 (9%)
Amount Per Serving %DIV
Total Fat 2.7g 4%
Saturated Fat 0.9g 5%
Monounsaturated Fat 1.2g
Polyunsaturated Fat 0.7g
Trans Fat 0.0g
Cholesterol 2.5mg 1%
Sodium 509.3mg 22%
Potassium 112.8mg 2%
Total Carbohydrate 52.2g 17%
Dietary Fiber 2.1g 8%
Sugars 1.2g
Protein 8.5g 17%

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Recipe Description
Pita bread is wonderfully versatile. Stuff them with your favorite fillings for a healthy lunch or snack, or serve them as an appetier along with hummus.
Prep time
2 hr 20 min
Cook time
1 hr
Ready In
3 hr 20 min

Ingredients

Serves Tool

Serves To:USMetric
1 Ounce(oz)  fresh yeast
1 1/2 Cup(c)  warm water
5 Cup(c)  unbleached strong white bread flour
1 Tablespoon(T)  salt
1 Tablespoon(T)  olive oil

Preparation

Dissolve the yeast in 1/2 cup warm water. Allow to stand for 10 minutes. Put the flour and salt in a bowl and stir in the yeast mixture. Mix together the oil and remaining water, and stir enough liquid into the flour mixture to make a stiff dough. Place in a bowl, cover with a clean dish towel and leave in a warm place for at least 30 minutes, and up to 2 hours. Knead the dough for 10 minutes, or until smooth. Lightly oil the bowl, place the dough in it, cover again and leave to rise in a warm place for about 1 hour, or until doubled in size. Divide the dough into 12 equal pieces. With lightly floured hands, flatten each piece, then roll out into a round measuring about 8 inches and about 1/4 to 1/2 inch thick. Heat a large, heavy frying pan over a medium high heat. When hot, lay one piece of dough in the pan and cook for 15 to 20 seconds. Turn it over and cook the second side for about 1 minute. When large bubbles start to form, turn it over again. It should puff up. Using a clean dish towel, gently press on the bread where the bubbles have formed. Cook for a total of 3 minutes, then remove from the pan and repeat with the remaining dough. Wrap in a dish towel, stacking them as each one is cooked, and serve hot.

Additional notes

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