Traditional Pita Breads recipe
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Ingredients
- 1 package active dry yeast 1 ¼ cups warm water (100 to 110 degrees F/40 to 45 degrees C) 3 ½ cups all-purpose flour, or as needed - divided 1 ½ teaspoons salt ¼ cup vegetable shortening
Nutrition Info
- 172.2 caloriescarbohydrate: 28 gcholesterol: : -fat: 4.7 gfiber: 1.1 gprotein: 4 gsaturatedFat: 1.1 gservingSize: -sodium: 292.4 mgsugar: 0.1 gtransFat: : -unsaturatedFat: : -
Directions Traditional Pita Breads
Directions
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Sprinkle yeast over warm water in a mixing bowl and allow to stand until the yeast forms a creamy foam, about 5 minutes. Mix in 2 cups of flour, salt, and shortening, beat for 2 minutes with a fork. Stir in as much of the remaining 1 1/2 cup flour as needed.
Turn dough out onto a floured surface and knead until smooth and elastic, kneading in more flour if dough is sticky. Form into a ball, cover with a kitchen towel, and let rest in a warm area for 15 minutes.
Preheat oven to 500 degrees F (260 degrees C).
Divide dough into 12 equal portions, flour your hands and roll each piece into a ball. Cover dough balls with a kitchen towel and let rest for 10 minutes. Flatten the balls into rounds on a floured surface, cover with kitchen towel, and let rest 10 more minutes. Gently roll each dough ball into a circle about 6 inches in diameter on a floured surface. Place pita breads in a single layer on ungreased baking sheets.
Bake in preheated oven until the pita breads puff up, 3 to 4 minutes. Flip breads over with a spatula, return to oven, and bake 2 more minutes. Let cool on wire racks before cutting pita breads in half and gently separating tops and bottoms to form pockets for filling.