Out of pita bread one day and too lazy to go shop, I decided to haul out the bread machine and make pita bread dough. The recipe is whole grain, but not 100%. Still it's a notch up nutritionally from regular white pita bread. Makes 1 1/2 pounds, or ten pita breads. One serving is half of a pocket bread so theoretically the recipe makes 20 servings, but how many stop with one half of a freshly baked pita bread?
- 1 1/3 cups warm water
- 2 1/2 tablespoons olive oil
- 4 teaspoons sugar
- 1 1/2 teaspoons salt
- 2 cups bread flour
- 1 1/3 cups whole wheat flour
- 1 1/2 teaspoons gluten (if available)
- 2 1/2 teaspoons active dry yeast
- If using bread machine add ingredients to pan according to machine manual which for my Toastmaster Bread Machine is in the order listed above. (Or you can mix traditional yeast dough style by hand or counter stand mixer.)
- Set machine for dough program and start.
- At end of cycle remove from pan onto a lightly floured surface.
- Divide into 10 equal balls. Place five balls on one large ungreased baking sheet and the other 5 five on a second baking sheet.
- Let rise 20 minutes at room temperatuer (no cover needed).
- Set oven to 500 degrees.
- With fingertips flatten each ball into a 6-inch circle.
- Bake for 5 minutes until puffed and tops begin to brown (I baked each sheet alone.) Cool on rack.
|Amount Per Serving||%DV|
|Serving Size 41g|
|Recipe makes 20 servings|
|Calories from Fat 18||18%|
|Total Fat 2.09g||3%|
|Saturated Fat 0.3g||1%|
|Trans Fat 0.0g|
|Total Carbs 16.82g||4%|
|Dietary Fiber 1.4g||5%|