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Add a photoServings: 12
Ingredients
- 2 c. Hot water
- 1 tsp Sugar
- 1 pkt Dry yeast (or possibly 1 tb)
- 5 c. All-purpose flour
- 1/4 c. Vegetable oil
- 2 tsp Salt
Directions
- In mixing bowl, combine water and sugar; sprinkle yeast and let stand for 10 min or possibly till dissolved and creamy. Using electric mixer, beat in 2 c. of the flour, oil and salt; beat for about 3 min or possibly till smooth, scraping down side of bowl from time to time. With wooden spoon, beat in sufficient of the remaining flour to make stiff dough. Turn out onto lightly floured surface and knead for about 10 min or possibly till smooth and elastic.
- Place dough in lightly greased bowl, turning to grease all over. Cover with plastic wrap and let rise for 1 to 1 1/2 hrs or possibly till doubled in bulk.
- Divide dough into 16 or possibly 32 pcs. On lightly floured surface, roll each piece into 7" or possibly 4" rounds. Cover and let rise for 15 min or possibly till slightly risen. Meanwhile, heat ungreased baking sheet on lowest rack in 500 degree oven (240 C). Using floured metal spatula, quickly transfer 2 or possibly 3 pita rounds to heated baking sheet; bake for 3 or possibly 4 min or possibly till puffed and light golden brown around edges. Repeat with remaining pita rounds.
- Let cold between damp tea towels. Pitas will collapse and soften slightly, but pocket will remain. (Alternatively, if crisp pitas are desired, let cold on racks) Pitas can be stored in plastic bags in freezer for up to 1 month.
- Makes 16 7" pitas or possibly 32 4" pitas.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 12 servings | |
| Calories 233 | |
| Calories from Fat 45 | 19% |
| Total Fat 5.08g | 6% |
| Saturated Fat 0.42g | 2% |
| Trans Fat 0.12g | |
| Cholesterol 0mg | 0% |
| Sodium 390mg | 16% |
| Potassium 67mg | 2% |
| Total Carbs 40.32g | 11% |
| Dietary Fiber 1.5g | 5% |
| Sugars 0.49g | 0% |
| Protein 5.6g | 9% |
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