Pita Pockets Bread
Pita has roots in the prehistoric flatbreads of the Middle East. There is evidence from about 14,500 years ago, during the Stone Age, that the Natufian people in what is now Jordan made a kind of flatbread from wild cereal grains.
- Prep Time: 20 minutes
- Additional Time: 25 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours 15 minutes
- Yield: 6 1x
- Category: Bread Recipes
- Cuisine: Middle East
Ingredients
Units
Scale
Instructions
- Sift the flour.
- Add salt, yeast, oil, and water.
- Combine to make a soft dough.
- Knead for 5 minutes.
- Place in a bowl, cover with cling wrap.
- Leave to rise for an hour.
- Then gently punch it down and break into 6 pieces.
- Roll into 6 even-sized balls.
- Cover, leave to rest for another 30 minutes.
- Roll out very gently
- Roll into about half a cm thickness.
- Cook on a hot non-stick pan or Thawa.
Notes
Prepared, tried, and tested Jennifer Govender Bisnath
Nutrition
- Serving Size: 1
- Calories: 197
- Sugar: 0
- Sodium: 391
- Fat: 5
- Saturated Fat: 0
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 5
- Cholesterol: 0
