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Best Pita Bread


Best Pita Bread recipe.













Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free


5 cups bread flour
or more
3 tablespoons sugar
2 teaspoons salt
2 packages yeast, active dry
2 cups water
¼ cup vegetable oil
1 x cornmeal


Combine 2 cups flour, sugar, salt and yeast in large bowl of electric mixer and blend well.

Heat water and oil in small saucepan until very warm (120 to 130F).

Add warm liquid to flour mixture.

Blend at low speed until moistened.

Beat 3 minutes at medium speed.

By hand stir in 2½ to 3 cups flour until dough pulls cleanly away from sides of bowl.

On floured surface knead in ½ to 1 cup flour until dough is smooth and elastic with blisters under surface, about 10 minutes .

Place dough in greased bowl, cover loosely with plastic wrap and cloth towel.

L et rise in warm place until light and doubled in bulk, about 2½ hours.

Punch down dough, divide in 2 parts, then mold into balls.

Allow to rest on counter, covered with inverted bowl, 15 minutes.

Divide dough in 14 equal pieces and shape into balls.

On lightly floured surface, roll each ball into 7-inch circle about ⅛ inch thick.

Place circles about 2 inches apart on cornmeal-sprinkled baking sheets.

Cover and let rise in warm place about 30 minutes.

Bake at 450F 8 to 10 minutes, or until edges turn light golden brown.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 91g (3.2 oz)
Amount per Serving
Calories 25518% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 343mg 14%
Total Carbohydrate 15g 15%
Dietary Fiber 2g 8%
Sugars g
Protein 14g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 15%
* based on a 2,000 calorie diet How is this calculated?


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