Zutaten für Egyptian Onion Pita Bread
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Zubereitung von Egyptian Onion Pita Bread
- In a large bowl, dissolve 2 1/4 teaspoons active dry yeast in 1 cup (240ml) warm water (105-115°F). Let stand for 5 minutes until foamy.
- In a separate bowl, whisk together 3 1/2 cups (450g) all-purpose flour and 1 1/2 teaspoons salt.
- Add the yeast mixture to the flour mixture. Stir with a wooden spoon or spatula until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. Add additional flour, 1 tablespoon at a time, if the dough is too sticky.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper.
- Punch down the dough and divide it into 6 equal portions. Shape each portion into a smooth ball.
- On a lightly floured surface, use a rolling pin or your hands to flatten each ball into a 5-6 inch circle, about 1/4-inch thick.
- Carefully transfer the pita breads to the prepared baking sheet. Bake for 8-10 minutes, or until puffed and golden brown.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
22g
Fat
3g
Carbs
14g
