1/2 Photos of Pita Bread
2 hrs 30 mins
As a kid, I remember my Mom always keeping a package of these around. They make a great substitution for your plain old sliced bread, especially when you're feeling a little creative! Try stuffing them with tuna salad, lettuce and tomato and a few pickle slices....YUM! Start them in the morning, and by lunch, you'll be all ready to go!
My Private Note
Units: US | Metric
- 1Dissolve the yeast and sugar in 1/4c. of warm water.
- 2Sift together 2 1/2c. of the flour, and the 1/2 teaspoon of salt in a large mixing bowl.
- 3Form a well in the center of the flour/salt mixture, and pour in dissolved yeast, and the remaining 1c. of water.
- 4Mix, adding the remaining 1c. of flour as needed, until the dough leaves the side of the bowl.
- 5Dust your clean countertop lightly with flour, and knead for 10 - 15 minutes. Form a ball.
- 6Use the oil to grease a clean bowl, and place the ball of dough inside, and cover the bowl with plastic wrap. Let it rise in a draft-free place for 1 1/2 - 2 hours, or until it is double the original size.
- 7Punch down, and place on a lightly floured surface. Knead for 4 minutes, and divide into 10 - 12 equal pieces. Roll into balls, and roll out with a rolling pin.
- 8Line a baking sheet with parchment paper, and place each pita on top of a floured paper towel, layering them.(paper towel, pita,paper towel,pita, etc -- ).
- 9Preheat the oven to 475f., and let them rise for 25 minutes Bake on a cookie sheet for 6 - 10 mins., and when they have cooled for 1 minute, stack them on top of eachother to cool completely.
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Nutritional Facts for Pita Bread
Serving Size: 1 (64 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 178.7
- Calories from Fat 16
- Total Fat 1.8 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 118.4 mg
- Total Carbohydrate 34.9 g
- Dietary Fiber 1.4 g
- Sugars 1.3 g
- Protein 4.8 g