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    You are in: Home / Recipes / Arabian Pita Bread Recipe
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    Arabian Pita Bread

    Arabian Pita Bread. Photo by Chef Mom 5

    1/9 Photos of Arabian Pita Bread

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    15 mins

    1 hrs 15 mins

    najwa's Note:

    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. This is my Mom's recipe.

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    Ingredients:

    Yield:

    Pitas

    Units: US | Metric

    Directions:

    1. 1
      Mix yeast, water and sugar.
    2. 2
      Set aside.
    3. 3
      In a large bowl, combine flour, dried milk and salt.
    4. 4
      Pour in the oil and yeast/water mixture and stir well.
    5. 5
      You might need to add more flour or water, depending on the absorbency of the flour.
    6. 6
      Knead dough briefly, divide into 18 egg sized balls.
    7. 7
      Place on a floured surface, cover and let rest for 15-30 minutes.
    8. 8
      Roll one ball out and cook in a skillet until large "bubbles" form.
    9. 9
      Flip pita over and cook the other side for a few more minutes.
    10. 10
      I flatten it out with a spatula.
    11. 11
      Keep bread warm (wrap in a towel or place in a ziploc bag) while cooking the rest of the bread.
    12. 12
      These freeze well.

    Ratings & Reviews:

    • on November 29, 2010

      55

      Delicious, quick, and easy. I've made these twice now and we love them. I have even wrapped leftover dough balls (already risen) in saran wrap and put them in the fridge for a couple of days. When I cooked the last batch up (straight from the fridge, then rolled out) they came out even fluffier than freshly made ones. I don't know why that is, but I'm happy it worked. Now when I make a batch of hummus, we can have freshly baked pitas with it each day! Oh-- also I only used 3 T. olive oil, 1 T. of milk (not powdered), 1.5 c. whole wheat pastry flour (with white flour for remaining flour) and it came out great.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 06, 2003

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 15, 2002

      45

      I've made this 3 times now & like it a lot. But is this supposed to make pita pockets? It doesn't for me.I end up with a soft flat bread. You're right najwa, it's great wiyh hummus & falafel - just not what I expected.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (102)

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    Nutritional Facts for Arabian Pita Bread

    Serving Size: 1 (840 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 120.4
     
    Calories from Fat 43
    35%
    Total Fat 4.7 g
    7%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 68.1 mg
    2%
    Total Carbohydrate 16.6 g
    5%
    Dietary Fiber 0.7 g
    2%
    Sugars 0.5 g
    2%
    Protein 2.5 g
    5%

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