1/1 Photo of Easy Pita Bread
3 hrs 4 mins
Think this came from a MasterCook export. I have never tried making them but this recipe seems easy enough. Prep time includes rising time. Have fun!
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Units: US | Metric
- 1In mixing bowl, combine water and sugar; sprinkle yeast and let stand for 10 minutes or until dissolved and creamy.
- 2Using electric mixer, beat in 2 c.of the flour, oil and salt; beat for about 3 minutes or until smooth, scraping down side of bowl from time to time.
- 3With wooden spoon, beat in enough of the remaining flour to make stiff dough.
- 4Turn out onto lightly floured surface and knead for about 10 minutes or until smooth and elastic.
- 5Place dough in lightly greased bowl, turning to grease all over.
- 6Cover with plastic wrap and let rise for 1 to 1 1/2 hours or until doubled in bulk.
- 7Divide dough into 16 or 32 pieces.
- 8On lightly floured surface, roll each piece into 7" or 4" rounds.
- 9Cover and let rise for 15 minutes or until slightly risen.
- 10Meanwhile, heat ungreased baking sheet on lowest rack in 500 degree oven (240 C).
- 11Using floured metal spatula, quickly transfer 2 or 3 pita rounds to heated baking sheet; bake for 3 or 4 minutes or until puffed and light golden around edges.
- 12Repeat with remaining pita rounds.
- 13Let cool between damp tea towels.
- 14Pitas will collapse and soften slightly, but pocket will remain.
- 15(Alternatively, if crisp pitas are desired, let cool on racks) Pitas can be stored in plastic bags in freezer for up to 1 month.
- 16Makes 16 7" pitas or 32 4" pitas.
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Nutritional Facts for Easy Pita Bread
Serving Size: 1 (1176 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 174.7
- Calories from Fat 34
- Total Fat 3.8 g
- Saturated Fat 0.5 g
- Cholesterol 0.0 mg
- Sodium 292.5 mg
- Total Carbohydrate 30.2 g
- Dietary Fiber 1.1 g
- Sugars 0.3 g
- Protein 4.2 g