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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 rounds 85g Recipe makes 8 rounds) |
||
| Calories 173 | ||
| Calories from Fat 4 | (2%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.5g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 147mg | 6% | |
| Potassium 72mg | 2% | |
| Total Carbohydrate 36.2g | 12% | |
| Dietary Fiber 1.5g | 6% | |
| Sugars 0.1g | ||
| Protein 5.3g | 10% | |
Ingredients
- 2 cups flour
- 2 1/4 teaspoons quick-rising yeast
- 1/2 teaspoon salt
- 1 1/4 cups hot water (but not boiling)
- 1-1 1/2 cup flour
Directions
1
Combine first four ingredients in a large bowl.2
Beat well about 1 minute.3
Then mix in the remaining flour, using just enough to make a soft, sticky dough.4
Turn out on floured board and continue to knead for 5 minutes.5
Divide into 8 balls.6
Roll out each one to about 1/4 inch thick and 6 inches in diameter.7
Place on very lightly greased cookie sheet sprinkled with cornmeal (although cornmeal is really not necessary if you don't have it).8
Let rise in warm place for 25-35 minutes .9
Bake at 450 for 4 min, and then turn over for 4 more minutes or until lightly browned.10
Wrap immediately in a dishtowel for 3 or 4 minutes.
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Featured Reviews for This Recipe
From: bullwinkle
On May 29, 2009
Made this pita bread for my Greek themed dinner, They were very good and easy to make. Thanks Carol . Bullwinkle
From: dr.momde47
On Jan 12, 2009
These pita were really pretty and looked authentic. They tasted pretty good too; howver, for whatever reason, they did not form a pocket and were kind of heavy and chewy. I think it must have been because I used whole grain spelt flour. Also they dried out really quickly when I set them out to cool in the dish towel. Not sure what this needs... maybe more water or a little olive oil? Anyway, it was still good enough to where I will probably try it again and just tweak it some so it will work for the whole grain flour.
From: foxjen
On Jun 25, 2001
if yoy substitute 1/2 cup cake flour for regular flour it will rise higher, plus if you heat your oven to its highest temp. and use a stone; it will cook in 3 to 4 min and doesn't have to be turned.
From: Bigmamamandy
On Dec 7, 2007
I used whole wheat flour instead of all-purpose. I also didn't read the recipe correctly and let the dough rise before I divided into 8 balls. After rising, I rolled out the eight balls and pinched around the edges. It turned out awesome. A friend asked me where I bought them.
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