The key to achieving the signature pocket in a pita bread is a smooth dough and a very hot oven and baking pan.
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The key to achieving the signature pocket in a pita bread is a smooth dough and a very hot oven and baking pan.
Makes six 8-inch pitas
1¾ teaspoons active dry yeast
pinch granulated sugar
1 cup warm water (105˚F to 110˚F)
2 cups unbleached, all-purpose flour
1 cup whole-wheat flour
1½ teaspoons kosher salt
1 tablespoon olive oil
Nutritional information per pita:
Calories 199 (25% from fat) • carb. 33g • pro. 5g • fat 6g • sat. fat 1g • chol. 0mg • sod. 429mg • calc. 6mg • fiber 2g