Juanita's Pitas Recipe

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Juanita's Pitas
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Ingredients
7
Count
Nutrition
447
Calories
Total time
19
Minutes
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Ingredients:

Directions:

  1. Stir together 1 cup of water and sugar in a small bowl, until sugar has dissolved completely (I use a 4-cup Pyrex measuring cup). Sprinkle the yeast over the top and set aside until bubbly, about 15 minutes.
  2. Meanwhile, place the flour and salt in a large bowl. Make a well in the center and pour in the 1/3 cup oil, the yeast mixture, and the remaining cup water.
  3. Stir with a wooden spoon until crumbly, then knead in the bowl until the dough can be scooped into a ball.
  4. Transfer the dough to a lightly floured work surface and knead until smooth, elastic, and no longer sticky, about 5 minutes.
  5. Lightly coat a bowl with cooking spray (I scrape the mixing bowl out and, without washing, spray it with cooking spray), place the dough in, spray the top of the dough with cooking spray, and place in a warm, draft-free area to rise.
  6. Let the dough rise until it has doubled in size, about 1 hour.
  7. Punch down the dough, and let it rest for 10 minutes.
  8. Divide the dough in 12 portions. On a lightly floured work surface, or between two sheets of wax paper, roll out each portion to make an 8- to 9-inch round about 1/8-inch thick.
  9. Set the dough rounds aside and, without stacking them, cover them with a damp cloth so they dont dry out. Let them rest for 10 minutes.
  10. While the dough is resting, preheat the oven to 500 degrees F.
  11. When you are ready to bake them, place as many dough rounds onto a parchment-lined baking sheet, without overlapping (I could fit 3).
  12. Place the sheet in the oven, on the middle rack, and bake until the pitas are puffed, about 3 minutes.
  13. Check the oven and rotate the baking sheet if the pitas are cooking unevenly. Continue baking until the pitas begin to turn golden on the bottom but are NOT crisp, about 2 more minutes (I bake them for 4 1/2 minutes total).
  14. Carefully remove pitas and stack with lint-free towels inbetween, until all the pitas are cooked.
  15. Serve immediately or cool completely and wrap in plastic wrap. Pitas will keep at room temperature (in an airtight bag (like a ziploc) for up to 3 days or can be frozen for 2 months.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 447.11 Kcal (1872 kJ)
Calories from fat 96.63 Kcal
% Daily Value*
Total Fat 10.74g 17%
Sodium 442.71mg 18%
Potassium 168.09mg 4%
Total Carbs 74.47g 25%
Sugars 0.31g 1%
Dietary Fiber 4.73g 19%
Protein 12.21g 24%
Iron 1.1mg 6%
Calcium 22.4mg 2%
Amount Per 100 g
Calories 261.84 Kcal (1096 kJ)
Calories from fat 56.59 Kcal
% Daily Value*
Total Fat 6.29g 17%
Sodium 259.26mg 18%
Potassium 98.44mg 4%
Total Carbs 43.61g 25%
Sugars 0.18g 1%
Dietary Fiber 2.77g 19%
Protein 7.15g 24%
Iron 0.6mg 6%
Calcium 13.1mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • sugar free,
  • good source of fiber

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