1/2 Photos of Pita Bread
These are from "How to Cook Everything" from Mark Bittman.Most of the time is spent on the rise.
My Private Note
Units: US | Metric
- 3 1/2 cups all-purpose flour (you may also use a combination of the two, plus wheat flour) or 3 1/2 cups bread flour (you may also use a combination of the two, plus wheat flour)
- 2 teaspoons salt
- 1 1/2 teaspoons instant yeast
- 1 tablespoon olive oil, plus a bit for greasing the bowl
- 1 cup water, plus more as needed
- 1Place flour in a food processor with steel blade. Add salt and yeast, process for 5 seconds.
- 2While processor is running, add olive oil and water through the feed tube.
- 3Process about 30 seconds and remove cover.
- 4Dough should be barely sticky and in a ball, add water 1 tablespoon at a time if too dry, and process for 5-10 seconds. If dough is too wet, add a tablespoon of flour and process for a couple of seconds.
- 5Place dough on lightly floured surface and and knead by hand for about 1 minute by hand.
- 6Lightly oil a large bowl and put the dough in it. Cover and let it rise until doubled, about 2 hours.
- 7Punch dough and divide it into 6-12 pieces. Keep lightly floured and covered.
- 8Preheat oven to 500°F, use baking stones, or place a baking sheet on each rack.
- 9Flatten each ball on a lightly floured surface and roll into a 6-8 inch circle. Lightly flour each circle as finished, cover, but do not stack.
- 10Starting with the first circles rolled, Place each circle on the sheet or stone and bake until lightly puffed (about 2-3 minutes).
- 11If bread does not puff up, still remove it at 2-3 minutes, creases in dough may cause it not to puff.
Browse Our Top Flat-Shaped Breads Recipes
Nutritional Facts for Pita Bread
Serving Size: 1 (707 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 288.2
- Calories from Fat 27
- Total Fat 3.0 g
- Saturated Fat 0.4 g
- Cholesterol 0.0 mg
- Sodium 777.9 mg
- Total Carbohydrate 56.0 g
- Dietary Fiber 2.1 g
- Sugars 0.2 g
- Protein 7.9 g