Lebanese Pita Bread

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Lebanese Pita Bread



In a food processor fitted with a steel blade or in a blender, mill the oat bran hot cereal until fine and flour-like, about 2 minutes.  Blend the oat bran hot cereal with the yeast and ½ cup of the flour.  Combine the warm water, oil and salt.  Pour over the flour-yeast mixture.

Spray a medium-sized bowl with no stick cooking spray.

Beat at low speed in an electric mixer fitted with a dough hook or in a food processor for 1 minute, scraping sides of bowl.  Beat for 3 minutes at medium speed to incorporate as much of the remaining flour as possible.

Turn onto a floured board and knead in enough of the remaining flour to make a smooth satiny dough.

This takes 5 to 7 minutes.  Put dough in prepared bowl, cover and allow to rise in a warm draft-free place for 30 minutes.  Dough should be very warm and light to touch.  Knead down and divide into 12 equal portions.  Cover and allow dough to rise in a warm draft-free place for 15 minutes/

Preheat oven to 500 degrees F.  To roll out pitas; cut 12 pieces of plastic wrap or waxed paper.  Place one side of the paper on the bottom surface of a 6-inch tortilla press or a flat plate.  Place pits dough on paper, then fold paper over it.  Use tortilla press, a flat plate or a rolling pin to form a smooth 1/8-inch thick pitas.  Make sure the pitas have no creases or folds. 

Place the pitas, 4 at a time, on oven racks.  The pitas should be distributed evenly around the oven.  Bake for 3 minutes to set the dough, then, turn the pitas over and bake for 2 to 3 minutes more.  The pitas brown and puff up as they bake.*  Allow the oven to reheat for 5 minutes between baking period. 

To serve, open pitas to form pickets.  Stuff pocket with meats, sauteed vegetables or other fillings.  If the pocket does not open easily, slit with a sharp knife.

*To ensure that pitas puff up, the dough must be warm, the pitas must be distributed evenly throughout the oven and the oven must VERY HOT.




Makes 12 pitas. Each pita: 170 calories; 2 gm dietary fiber; 1 gm soluble fiber; 25 gm carbohydrates; 3 gm protein; 5 gm fat (30% calories from fat); 0 mg cholesterol; 245 mg sodium; 32 mg potassium; 6 mg calcium. Print this Recipe

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