I’m re-posting this recipe of Pita Bread, which was originally posted in 2011. Since now I’ve started making videos and calculate the calories in the dishes I make, I thought you might want to know the calories in home made pita bread, and also watch how it is made.
Another thing I like about Pita Bread is the storing part. You can store pita bread in the freezer for months, and that’s saves a lot of time.
I have used all purpose-flour in this recipe, but you can use bread flour too, you may need to adjust the amount of water used to knead, since bread flour, whole wheat flour will absorb more water than all-purpose flour.
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Makes 6 medium size. 146 calories each.
2 cups all purpose flour
1 teaspoon dry yeast
Pinch of salt
1/4 teaspoon sugar
1/2 cup plus 5 tablespoons warm water. (you may need more or less depending on the flour you are using)
– Dissolve yeast and sugar in the warm water, cover and leave for 15 minutes.
- Mix flour with salt, add the yeast and water mixture, and knead for 10 -15
minutes. Add more water if necessary. The dough should be smooth and
- Cover the dough for one hour and half or until it doubles in size.
- Make six balls out of the dough.
- Dust working surface with flour. Roll out each ball with a rolling pin into
- Every time you roll a ball, sprinkle little flour on top of it, then cover with
kitchen paper. Sprinkle flour on that kitchen paper and place a new rolled ball
on top of it, go on doing so until you have all rolled balls on top of each other
with the kitchen paper separating each. Cover with cloth and let it rest for
15 – 20 minutes.
- Place your nonstick flat pan on medium heat. Place the rolled ball on the
pan, flip the bread in about 9 seconds.
- Gently press around the pita bread’s edges, using a spatula, this will help the
bread to puff up.
- When the bread is completely puffed, and got some brown patches, your
pita bread is ready.
- Cover the bread with a cloth to keep it soft.