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Pita Breads Recipe

Pita Breads Recipe

12 pitas

Also called Syrian bread or pocket breads, pitas can be eaten plain or split and filled. The breads freeze well, so make lots!



1 package active dry yeast

1 1/3 cups warm water (110-115 degrees)

1/4 teaspoon sugar

1 1/2 tablespoons olive oil

3-4 cups all-purpose flour, divided

1 teaspoon salt


Combine yeast, warm water, and sugar in large bowl; let stand 5 minutes. Add oil, 3 cups flour, and salt, mixing until smooth. Mix in enough remaining 1 cup flour to make smooth dough. Knead dough on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, let stand, covered, in warm place until double in size, about 1 hour. Punch dough down. Shape dough into 12 balls, let stand, covered, 30 minutes (dough will not double in size). Roll balls of dough on floured surface into rounds 5 to 6 inches in diameter, place 2 to 3 inches apart on greased cookie sheets, let stand 30 minutes. Bake, 1 pan at a time, at 500 degrees until pitas are puffed and brown, 3 to 5 minutes. Remove to wire racks and cool.


Per Serving:

Calories: 131

% of calories from fat: 14

Fat (gm): 2

Saturated fat (gm): 0.3

Cholesterol (gm): 0

Sodium (mg): 178

Protein (gm): 3.5

Carbohydrate (gm): 24.2

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