Name: Homemade Pita
Total time: 1 h 30 min
Yield: 6 srv
Ingredients: Flour — 14.1 oz; Water — 8.5 fl oz; Dry yeast — 0.2 oz; Olive oil — 0.7 fl oz; Sugar — 0.2 oz; Salt — 0.2 oz

Ingredients

Flour 14.1 oz Water 8.5 fl oz Dry yeast 0.2 oz Olive oil 0.7 fl oz Sugar 0.2 oz Salt 0.2 oz

Nutrition

Per serving: ≈ 220.0 kcal, P 6.0 g, F 2.5 g, C 41.7 g
Total (for 6 srv): ≈ 1320.0 kcal, P 36.0 g, F 15.0 g, C 250.0 g
some quantities were converted using an approximate density/piece weight — accuracy is lower
Adjusted for cooking: baking and boiling drive off water

Cooking

Dissolve the sugar and dry yeast in warm water, leave for 10 minutes until frothy.
In a deep bowl, mix flour and salt, add the yeast mixture and olive oil.
Knead a soft, elastic dough for about 8-10 minutes.
Grease a bowl with oil, place the dough, cover with a towel and leave in a warm place for 1 hour to rise.
Preheat the oven along with a baking sheet to 230–250°C.
Punch down the dough, divide into 6 equal parts and form balls. Let them rest for 10 minutes under a towel.
Roll out each ball into a round flatbread approximately 4-5 mm thick.
Place the flatbreads on the hot baking sheet and bake for 3-5 minutes until the pitas puff up like balloons and lightly brown.
Remove the finished pitas and cover with a clean towel to keep them soft.

Homemade Pita

Ingredients

Nutrition

Cooking

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