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My review
Traditional Pita Breads
Dennis Morazan
"This is a great pita bread recipe I got from a friend who works at a great Greek restaurant here in my town. Slice pita in half and fill pockets with your favorite filling, or for dipping, cut into wedges and pan fry in a little olive oil."
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Ingredients
1 h 20 m servings 172 calsOriginal recipe yields 12 servings (1 dozen pita breads)
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- Metric
Directions
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Prep
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- Sprinkle yeast over warm water in a mixing bowl and allow to stand until the yeast forms a creamy foam, about 5 minutes. Mix in 2 cups of flour, salt, and shortening; beat for 2 minutes with a fork. Stir in as much of the remaining 1 1/2 cup flour as needed.
- Turn dough out onto a floured surface and knead until smooth and elastic, kneading in more flour if dough is sticky. Form into a ball, cover with a kitchen towel, and let rest in a warm area for 15 minutes.
- Preheat oven to 500 degrees F (260 degrees C).
- Divide dough into 12 equal portions; flour your hands and roll each piece into a ball. Cover dough balls with a kitchen towel and let rest for 10 minutes. Flatten the balls into rounds on a floured surface, cover with kitchen towel, and let rest 10 more minutes. Gently roll each dough ball into a circle about 6 inches in diameter on a floured surface. Place pita breads in a single layer on ungreased baking sheets.
- Bake in preheated oven until the pita breads puff up, 3 to 4 minutes. Flip breads over with a spatula, return to oven, and bake 2 more minutes. Let cool on wire racks before cutting pita breads in half and gently separating tops and bottoms to form pockets for filling.
Nutrition Facts
Per Serving: 172 calories; 4.7 g fat; 28 g carbohydrates; 4 g protein; 0 mg cholesterol; 292 mg sodium. Full nutrition
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Reviews
Read all reviews 21Most helpful
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8/19/2012
These turned out really well. Even with half whole wheat flour, they rose nicely and my family all enjoyed them!
7/22/2013
I used 2 tbsp olive oil instead of the shortening, and "baked" the pita bread two at a time (to avoid running the oven in the summer), covered in my electric skillet for a couple minutes on each...
9/1/2012
I just made these and followed the directions to a T. It was a little waiting game but the result was the freshest, tastiest pitas we've ever tasted; my 6 y.o. ate 2 and wanted more! Thank you!
9/14/2013
The trick to puffing up is using your hands not the rolling pin! Don't press them out with your fingers! They will not puff up.
1/17/2013
Nice, simple recipe! I used unsalted butter instead of shortening, and I sprinkled corn meal on the baking sheet which worked out really well. After throwing the first few pitas in the oven I ...
12/16/2012
This was really really good, and easy to make!! I will be making these again without a doubt!
8/28/2012
I could only get 3 of these to "puff" up in the oven. The others were flat. Taste was great!
5/7/2014
Great dough. I used 2 tbs of active dry yeast and added 1 tsp of sugar. I made them on the stovetop, on a hot oiled griddle. Taste it great.