Caraway Rye Pita
|Dry yeast||1 Tablespoon|
|Liquid shortening||1 Tablespoon|
|Allpurpose flour||1 1⁄2 Cup (24 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.
Serving size: Complete recipe
Calories 1487 Calories from Fat 168
% Daily Value*
Total Fat 19 g29.6%
Saturated Fat 4.4 g22%
Trans Fat 2 g
Cholesterol 0 mg
Sodium 5829 mg242.9%
Total Carbohydrates 280 g93.5%
Dietary Fiber 12.9 g51.5%
Sugars 1 g
Protein 43 g85.9%
Vitamin A 0% Vitamin C 0.07%
Calcium 6.7% Iron 107%
*Based on a 2000 Calorie diet