You are here

Pita Bread

Diabetic.Foodie's picture
  Dry yeast 1
  Sugar replacement 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Liquid shortening 1 Teaspoon
  Warm water 1 1⁄2 Cup (24 tbs)
  Flour 4 Cup (64 tbs)

Dissolve yeast, sugar, salt, and liquid shortening in warm water.
Add 3 c. (750 mL) of the flour; stir to mix well. (Dough should be fairly stiff; if not, add more flour.) Turn out onto floured surface; knead in remaining flour. (Dough will be very stiff.) Form into 15 1/2 in. (40 cm) tube.
Cut into 15 slices.
Pat to make circles about 6 in. (15 cm) in diameter.
Lay on lightly greased baking pans; cover.
Allow to rise until almost doubled, about 1 1/2-2 hours.
Bake 475°F (245°C) for 10 to 12 minutes, or until lightly golden brown, puffed, and hollow.
These freeze well.

Recipe Summary

Difficulty Level: 
Main Dish

Rate It

Your rating: None
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1886 Calories from Fat 88

% Daily Value*

Total Fat 10 g15.7%

Saturated Fat 2.1 g10.3%

Trans Fat 0.7 g

Cholesterol 0 mg

Sodium 1969.8 mg82.1%

Total Carbohydrates 384 g128.1%

Dietary Fiber 15 g60.2%

Sugars 1.3 g

Protein 54 g108.9%

Vitamin A 0% Vitamin C 0.04%

Calcium 9.2% Iron 135.8%

*Based on a 2000 Calorie diet


Pita Bread Recipe