Pita Bread

Pita Bread

12
GODGIFU 1

"You can either bake this bread or fry it. For variety, I like to make four of each."
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Ingredients

50 m servings 184 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 184 kcal
  • 9%
  • Fat:
  • 2.3 g
  • 3%
  • Carbs:
  • 36.5g
  • 12%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 146 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Dissolve the yeast and sugar in the warm water.
  2. Combine the all-purpose flour, pastry flour and salt in a bowl. Stir in the yeast mixture and applesauce and knead. Dough shouldn't be sticky, but it shouldn't be dry either. If too sticky add 1 tablespoon of all-purpose flour till you get the right consistency. If too dry, add 1 tablespoons of water at a time till you get the right consistency.
  3. Roll out into a rope and cut into 8 pieces. Shape each piece into a ball and roll out till it's anywhere from a 6 to 8 inch circle
  4. There are two ways to cook pita bread. The flavor is a bit different with both.<BR> To Bake Pita:<BR> Preheat oven to 500 degrees F (260 degrees C) and put a pita on a wire cake rack. Toss in the rack and cook for 3 minutes or until the bread stops puffing up. When you take it out, smash down the pita (Careful, its hot!) and quickly put it in a plastic freezer bag.<BR> To Fry Pita:<BR> Heat olive oil in a skillet over high heat. When almost smoking, place a pita in the pan and cook for a few minutes on each side, till brown spots begin to appear. It should look something like a tortilla when you're done. Put in a plastic bag once it has cooled a bit.

Reviews

12
  1. 19 Ratings

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Most helpful positive review

I made the pita bread with my own modifications. I changed the portion of pastry flour to 1 1/4 cups of bread flour. I also substituted 1 tablespoon of honey instead of 1 1/2 teaspoon of whit...

Most helpful critical review

Did not get soft at all. They basically weren't pita breads, more like hard pizza shells.

I made the pita bread with my own modifications. I changed the portion of pastry flour to 1 1/4 cups of bread flour. I also substituted 1 tablespoon of honey instead of 1 1/2 teaspoon of whit...

Did not get soft at all. They basically weren't pita breads, more like hard pizza shells.

Amazing recipe, I can't believe how much they charge in the store for something that is so easy to make yourself at home. They even have the pocket inside! I baked mine on a pizza stone. They...

Good bread, not as fluffy as I'd have liked.I may have done something wrong. These freeze well, and thaw nicely. I'll thaw layered in a damp non-fuzzy dish towel in the oven if I need several. ...

I added 1 tablespoon of water to the 8 serving version because the dough was dry and didn't hold together. I also substituted all-purpose flour for the pastry flour and added 1 teaspoon of glut...

very very easy to make, and darn good too!

Other sites said to use yogurt, so I substituted that for apple sauce. I'm pretty happy with how it came out.

I just tried this tonight, and it turned out great! I think that I'll just tweak the amount of sugar/salt and perhaps use some garlic powder the next time. I especially appreciate its versatilit...

Followed Ashi's adendum (essential) and turned out great! I forgot to preheat the stone with the oven, so my first batch didn't turn out as well as the ones cooked on preheated stone.