** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Baking is a science and when you mix all the right ingredients, your creating chemisty. There is balance between flour and all the right stuff. Try out this pitas recipe and surprise everyone in your family.
1. In mixing bowl, combine water and sugar; sprinkle yeast and let stand for 10 minutes or until dissolved and creamy.
2. Using electric mixer, beat in 2 c. of the flour, oil and salt; beat for about 3 minutes or until smooth, scraping down side of bowl from time to time.
3. With wooden spoon, beat in enough of the remaining flour to make stiff dough.
4. Turn out onto lightly floured surface and knead for about 10 minutes or until smooth and elastic.
5. Place dough in lightly greased bowl, turning to grease all over.
6. Cover with plastic wrap and let rise for 1 to 1 1/2 hours or until doubled in bulk.
7. Divide dough into 16 or 32 pieces. On lightly floured surface, roll each piece into 7" or 4" rounds.
8. Cover and let rise for 15 minutes or until slightly risen.
9. Meanwhile, heat ungreased baking sheet on lowest rack in 500 degree oven (240 C).
10. Using floured metal spatula, quickly transfer 2 or 3 pita rounds to heated baking sheet; bake for 3 or 4 minutes or until puffed and light golden around edges.
11. Repeat with remaining pita rounds. Let cool between damp tea towels.
12. Pitas will collapse and soften slightly, but pocket will remain.
13. (Alternatively, if crisp pitas are desired, let cool on racks) Pitas can be stored in plastic bags in freezer for up to 1 month.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Yeast, Gluten, Natural Sweeteners allergies.
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