A Recipe From DietWatch
1 cup warm water (90-100 F)
1/4 ounce active dry yeast
1/4 teaspoon sugar
1 teaspoons salt
2 1/2 cups all-purpose flour (plus more for kneading)
In a large bowl, sprinkle yeast into the warm water. Stir to dissolve. Using a wooden spoon, stir the sugar and salt into the yeast mixture; mix thoroughly. Gradually add the flour, stirring constantly until the dough is smooth. Slowly work in remaining flour (up to 1/2 cup) with hands, kneading until the dough is no longer sticky. Turn the dough out onto a well floured board. Knead until smooth and elastic, about 5 minutes.
Shape the dough into a rectangle and cut in half lengthwise. Divide the dough into 12 portions for small pitas (6 for larger ones). Shape each portion into a smooth ball. Place the balls on a floured surface and cover them slightly with damp towels while rolling one ball at a time.
Gently press each ball flat with fingers, keeping it well-rounded. Flour a work surface and rolling pin. Roll each round from the center to outer edge, to form a perfect circle not quite 1/4 inch thick (about 5 - 5 1/2 inches in diameter for small, 3 1/2 inches for large). Carefully flip the circles over to smooth out any creases that might prevent the pocket from forming.
As each loaf is rolled, place it carefully on a floured surface and cover with a clean, dry towel; do not let the surface of the loaves dry out. Let loaves rise in a warm draft-free area, 30-45 minutes. Fifteen minutes before the loaves have finished rising, preheat the oven to 500 F. At the same time, place an ungreased baking sheet in the oven to warm.
To bake, place 4 small pitas or 1 large on the hot baking sheet. Bake on the bottom rack of the oven until puffed and lightly browned on the bottom and almost white on top, about 4 minutes for small and about 3 1/2 for large. The pita will be soft and flexible. Remove from oven immediately and wrap in clean, dry towels until cool. Serve warm or at room temperature.
For a crunchier dipping bread, cut the pitas into four triangles and return to the oven for browning. About 3-5 minutes at 500F. Excellent with spinach dip!
Yield: 12 small or 6 large pitas
Per small pita: Calories 106; Fat 0.3 g; Saturated Fat 0 g; Cholesterol o mg; Sodium 179 mg; Carbohydrate 22 g; Dietary fiber .1 g; Sugars 0.6 g; Protein 3.2 g; Vitamin A 0 RE; Vitamin C 0 mg; Calcium 5.2 mg; Iron 1.4 mg. This recipe is 2.5 percent fat.
Carbohydrate points: 1.5
Carbohydrate (g): 22
Exchanges: 1 1/2 Bread/Starch
Per large pita: Calories 212; Fat 0.6 g; Saturated Fat 0 g; Cholesterol 0 mg; Sodium 358 mg; Carbohydrate 44 g; Dietary fiber 2.2 g; Sugars 1.2 g; Protein 6.4 g; Vitamin A 0 RE; Vitamin C 0 mg; Calcium 10.4 mg; Iron 2.8 mg. This recipe is 2.5 percent fat.
Carbohydrate points: 3
Carbohydrate (g): 44
Exchanges: 3 Bread/Starch
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Source: Health & Wellness