Pita bread
Pita bread is a soft, round flatbread that is popular in many Middle Eastern and Mediterranean cuisines. It is typically made with simple ingredients like flour, water, yeast, salt, and sometimes a bit of olive oil. Pita bread is known for its unique pocket-like structure that can be filled with various ingredients like falafel, hummus, veggies, or meats to make delicious sandwiches or wraps. It can also be used as a side dish to scoop up dips like tzatziki or baba ghanoush.
Ingredients
- 2 1/4 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 1/4 cups warm water
- 3 cups all-purpose flour
- 1 tablespoon salt
- 1 tablespoon olive oil
Instructions
- In a small bowl, mix the yeast, sugar, and warm water. Let it sit for about 5-10 minutes until it becomes frothy.
- In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
- Stir until the dough comes together, then knead on a floured surface for about 5-7 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours until doubled in size.
- Preheat your oven to 475°F (245°C) and place a baking sheet or pizza stone in the oven to heat up.
- Punch down the dough and divide it into 8 equal-sized balls. Roll out each ball into a circle about 1/4 inch thick.
- Place the rolled-out dough on the hot baking sheet or pizza stone and bake for about 3-4 minutes, or until puffed up and lightly browned.
- Remove from the oven and cover with a clean kitchen towel to keep them warm and soft.
- Serve the pita bread warm with your favorite fillings or dips.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 382kcal (19%)Carbohydrates: 73g (24%)Protein: 10g (20%)Fat: 5g (8%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 588mg (26%)Potassium: 117mg (3%)Fiber: 3g (13%)Sugar: 1g (1%)Vitamin C: 0.01mgCalcium: 17mg (2%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
