By Leah Davey
Perfect Pita Bread
450F / 232c
use 1 Tbsp baker's yeast or 1.2 tsp active dry yeast or 1 tsp instant dry yeast
Updated at: Fri, 08 Mar 2024 06:02:30 GMT
Nutrition balance score
Good
Glycemic Index
74
High
Nutrition per serving
Calories1165.3 kcal (58%)
Total Fat3.3 g (5%)
Carbs244.5 g (94%)
Sugars4.6 g (5%)
Protein33.2 g (66%)
Sodium1172.8 mg (59%)
Fiber9.4 g (34%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Knead 5 minutes. Let rise Punch down. Form 10 balls,
2 inches (2 ounces) each. Roll each to 5 inch diameter Sprint
kle ungreased cookie sheets with flour and place pita on
sheets. Let rise second time for 20 to 30 minutes and in mean-
time, gently flip each pita every 5 minutes and especially
just before baking so the soft side is up. Bake in preheated
oven for 5 minutes at 450 degrees. A pocket will form during
baking.
