* Exported from MasterCook *
Bread, Pita Pocket
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup warm water -- (110 - 115F)
1 tablespoon oil
1 teaspoon salt
2 teaspoons sugar
3 cups all-purpose flour
1 1/2 teaspoons active dry yeast -- (2/3 pkg)
1. In a lg bowl, combine the water, oil, salt, and sugar. Add 1 c of
the flour and the yeast, and mix. Add the remaining flour, and knead
to make a dough. Add additional flour if nec during the
kneading. If you have a bread machine, you can put the ingredients
in the pan in the order listed and use the dough cycl3e. Skip step 3
if using a bread machine.
2. Place the dough into a bowl, lightly oil the top, and cover. Set
let rise until doubled - about 1 hr.
3. Punch the dough down, and turn onto a lightly floured
surface. Cut the dough into eight equal pieces. Form each piece
into a ball. On a lightly floured surface, flatten each ball into a
6 - 7" circle.
4. As you flatten the rounds, set them aside on a floured counter top
or table, and cover loosely with a towel. Let them rise for about 25
- 35 min, until slightly puffy. (The rounds will still be thin.)
5. Preheat your oven to 500F. Place two rounds side by side onto a
wire rack in the oven. Bake for four - five min until just slightly
browned. (If the bread is too browned it will be dry and not pliable.)
6. Remove the rack from the oven, and immediately layer the pita
breads in a damp towel to soften. Continue baking the remaining
breads, layering them between damp towels as soon as they're
baked. Allow the pits to completely cool.
7. Cut the pita breads in half or split the top edge and fill as desired.
8. Store pitas in a plastic zipper bag in the refrigerator for a few
days, or place in the freezer for longer storage . To re-warm pitas,
wrap them in a damp towel, and then wrap in foil. Place in a warm
(200 - 250F) oven for 20 min.
Yield: 8 whole pita pockets
Description:
"Of Middle Eastern origin, pita bread has an interior
"pocket". The pocket comes from steam during the baking proess; once
cooled the pocket can hold your favorite sandwich ingredients."
Source:
"The Baking Sheet, King Arthur Flour Co"
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Per Serving (excluding unknown items): 256 Calories; 3g Fat (10.5%
calories from fat); 7g Protein; 49g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 358mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean
Meat; 1/2 Fat; 0 Other Carbohydrates.