Pita bread #4

Yield: 8 Servings

Measure Ingredient
1 cup Lukewarm water (105 to 115 deg)
1 pack Active dry yeast
1 tablespoon Sugar
1 teaspoon Salt
1 teaspoon Cooking oil
2¾ cup All purpose flour; about
1 cup Whole wheat flour substituted for 1 cup flour


From: Tats Torres <pain@...> Date: Tue, 23 Jul 1996 17:38:29 EST a large bowl mix well water, yeast and sugar; let stand 5 mins or until bubbly. Stir in salt and oil. Gradually stir in 2 cups flour or enough to make a stiff dough. Form the dough and lightly floured the surface. Knead about 10 mins or until smooth & elastic. Place in lightly greased bowl.

Turn to grease the top. Cover and let rise for one hour or until double in bulk. Turn out lightly floured surface. Cut in 8 equal pieces. Roll each in ball. Then flatten with fingers to 4" round. Let rest for 5-10 mins. Roll each to 6" round and about ¼ " thick Place on heavily floured paper. or board . Cover with wax paper & a light towel. Let rise in a warm place for 30 mins. or until dough look smooth and slightly raised. meanwhile place clean, unglazed 6" red clay tile or a large heavy baking sheet in the middle of the lowest oven rack. leaving at least 3" between tin or sheet & oven walls. Preheat oven up to 500 degrees, After 20 mins. pre-heating, carefully transfer risen rounds, floured side down (be sure not to tear) with a thin wooden paddle (Similar to pizza paddle, you can also use or a very wide spatula or even a cardboard as substitute to this) one at a time to the hot tile or tin. (Be sure that the round is completely supported otherwise a tear in the dough may result, do not let hang of the sides).

Bake for 4 to 5 mins or until loaves balloon up and are very lightly browned. Remove from oven, place on wax paper. Cover with wax paper or a towel (loaves will soften from their oven steam as they cool. Cool then press down to flatten. Store in plastic bags. To serve, slit at the edge & open to make pocket or cut crosswise in half and pull open to make two pockets. The red clay tiles produces a puffier bread with larger pockets.

makes 8 per pita 167 calories, 34 grams carbohydrates, 1 gram fat and 0 mg of cholesterol

Whole wheat Pita Bread: Subst1 cup whole wheat flour for 1 cup flour.

Proceed as above recipie.

EAT-L Digest 22 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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