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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%
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2009 March

Haversac

Carol's Easy Pita Bread

Recipe #8970 | 1¾ hours | 55 min prep | add private note

⁽¹⁹⁾ RATE IT NOW Print Recipe

By: Carol Bullock
May 11, 2001

A quick recipe for tasty pita.

8 rounds (change servings and units)

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: TooManyRoommates

On Aug 23, 2009

Very easy and delicious! I was hoping they would bubble so i could have that "pocket" effect, and they didn't, but that was the only disappointment. did i do something wrong? Not a big deal, though, since they rose enough that i could cut them in half and create my own pocket. also i used 2 cups of whole wheat flour and one of regular. Thanks! I'll make them again next time i want fresh pita in a hurry!

0 people found this review helpful

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From: Chef #752286

On Aug 15, 2009

Makes better pita chips id think. These didnt rise hardly any, and they werent very flexible or pita-y at all. I was making gyros and wanted pitas, so we kind of had gyro paninis instead.

0 people found this review helpful

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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.

19 people found this review helpful

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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.

3 people found this review helpful

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Read all 21 reviews