* Exported from MasterCook *
Bread, Lebanese Pita
Recipe By :Malek Abijaoude
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Ethnic Fatfree
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups all-purpose flour -- plus more for dusting
2 1/4 tsp active dry yeast -- (1/4 oz or 7g) package
1 1/4 teaspoons kosher salt
1 teaspoon granulated sugar
1 1/2 cups lukewarm water
Olive oil -- for drizzling
Prep: 30 min
Inactive: 1:30
Cook: 5 min
Total: 2:05
Sift the flour, yeast, salt, and sugar together. Make a well in the
middle of the dry mixture. Pour in the lukewarm water. Mix by hand on
a floured work surface until the dough comes together. Then knead the
dough for 10 to 15 minutes until smooth and the dough bounces back
when you push into it. Drizzle the dough with olive oil and place in
a warm spot covered with a damp towel. Let rise until the dough
doubles in size; depending on the temperature, it could take 30
minutes to 1 1/2 hours.
Preheat the oven to 500F and lay a baking tray in the oven to heat.
Once the dough has doubled in size, cut the dough into 10 to 12
pieces. Roll each piece into a ball and then flatten each using a
rolling pin. Use flour on the work surface so that it doesn't stick.
Place 3 to 4 flattened pita on the hot tray and close the oven door
immediately. Bake until puffed up, about 5 minutes. Remove from the
oven and serve immediately.
Source:
"courtesy of Malek of Phoenicia Bakery, Austin, TX"
S(Internet address):
"https://www.cookingchanneltv.com/recipes/lebanese-pita-1961659";
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 117 Calories; trace Fat (2.7%
calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 198mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Other Carbohydrates.
NOTES : 2019 - 0402