Lebanese Pita Bread

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Lebanese Pita Bread

Ingredients

Directions

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.

 

 



Nutrition

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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