Pita Bread(Unleavened) recipe
Combine the flour and salt; stir in enough warm water so that the dough pulls a way from the sides of the bowl and is no longer sticky.
Stir until smooth.
Knead for 5 minutes.
Shape dough into rectangle and cut in half lengthwise.
Divide into 12 portions and shape into smooth balls.
Cover with damp balls and let rest 5 to 10 minutes.
Press each ball flat roll into a 6 or 7 inch circle.
Cover with damp towels.
Lightly oil a griddle or skillet. Gently stretch each round as thin as possible.
Cook until brown and bubbly spots appear on the bottom, about 90 seconds.
Turn over brown the other side.
Remove from griddle and wrap immediately in towels.
Nutrition FactsServing Size 155g (5.5 oz)
Amount per Serving
Calories 3412% of calories from fat
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 594mg 25%
Total Carbohydrate 24g 24%
Dietary Fiber 3g 10%
Vitamin A 0% • Vitamin C 0%
Calcium 2% • Iron 24%
* based on a 2,000 calorie diet How is this calculated?
I love the recipe although you have a typo in the instructions section. Right after you say Divide into 12 portions and shape into smooth balls you say to cover with damp balls...I think you meant a damp clothalmost 4 years ago
I think covering with damp balls makes this unleavened bread leavened!over 3 years ago
There doesn’t seem to have any posted oven temperatures or bake times?over 3 years ago
There are no posted oven temps. or bake times because you fry these on a lightly oiled griddle or skillet, and once they bubble and brown a bit...90 sec. or so....you flip and cook the other side. Once cooked, remove to towels and wrap.over 3 years ago
What does 1 x mean for the oil?about 3 years ago
Yummy we cook them in a pan or griddle like flour tortillas. Thank you.over 2 years ago