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Arabian Pita Bread
RECIPE BY: najwa
This doesnt taste exactly like arabian pita, but it is close. So quick and easy, and tastes better with arabian dishes (hummous, falafel, shawerma, etc). I make it when i can't get arabian pita, great with "fooll muddames" as well.
Posted on: Jan 24, 2002
Ingredients
Directions
1
Mix yeast, water and sugar.2
Set aside.3
In a large bowl, combine flour, dried milk and salt.4
Pour oil and water and mix well.5
You might need to add more flour or water, depending on the absorbency of the flour.6
Knead dough briefly, divide into 18 egg sized balls.7
Place on a floured surface, cover and let rest for 15-30 minutes.8
Roll one ball out and cook in a skillet until large "bubbles" form.9
Flip pita over and cook the other side for a few more minutes.10
I flatten it out with a spatula.11
Keep bread warm (wrap in a towel or place in a ziploc bag) while cooking the rest of the bread.12
These freeze well.
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Featured Reviews for This Recipe
From: DancesInGarden
On May 5, 2008
You have a lot of reviews but I wanted to post mine with the variations so people would see how versatile the recipe is!
I made this using 1/2 cup potato starter made from #83012 instead of the yeast, reducing the water to 1 cup and omitting the sugar. For the flour I used 11oz unbleached and 4 oz whole wheat (by weight, which is about 3 cups total). Divided into 16 balls rather than 18 because I am lazy 
.
Other than letting the balls sit longer to account for a slower rise, the rest was as the recipe stated. I was worried that to get the sizes I wanted I had to roll them so thin, but pleasantly surprised how they fluffed while cooking. I wasn't worried about making them perfectly round - practice will help with that.
Excellent recipe, they taste wonderful, and were very easy to make.
From: Shahana
On Apr 17, 2008
Very good and easy. Thanks for sharing. Also very forgiving - after I had patted out the dough to thin rounds I had to leave it for about an hour and half (covered), it still came out wonderfully!
From: Missy Wombat
On Jan 30, 2005
This is an easy recipe to prepare. I used an oven at a high temp instead of frying the bread. This worked well and it only takes a few minutes each. I roll my dough out between 2 sheets of baking paper. Much less mess and you just peel off one sheet and put the other in the oven with the pita.
From: jckamen
On Mar 6, 2003
I loved this recipie! Very easy and tasty. I used olive oil and the second time I made it I used 1 cup of wheat flour instead of white. I'll probably use more wheat flour next time — it give it just a bit more flavor.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 Pitas 46g Recipe makes 18 Pitas) |
||
| Calories 120 | ||
| Calories from Fat 42 | (35%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.8g | 7% | |
| Saturated Fat 0.6g | 3% | |
| Monounsaturated Fat 1.3g | ||
| Polyunsaturated Fat 2.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 67mg | 2% | |
| Potassium 43mg | 1% | |
| Total Carbohydrate 16.6g | 5% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 0.5g | ||
| Protein 2.6g | 5% | |
| Vitamin A 0mcg | 0% | |
| Vitamin B6 0.0mg | 1% | |
| Vitamin B12 0.0mcg | 0% | |
| Vitamin C 0mg | 0% | |
| Vitamin E 0mcg | 3% | |
| Calcium 9mg | 0% | |
| Iron 1mg | 5% | |
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