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| Diabetic Recipes (Home) |
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Pita Breads Recipe |
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Pita Breads Recipe12 pitas Also called Syrian bread or pocket breads, pitas can be eaten plain or split and filled. The breads freeze well, so make lots!
Ingredients: 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 |
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Method: 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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