Zutaten für Pita Bread From A Mix
- 2 1/4 teaspoons (7g) active dry yeast
- Water
- Vegetable Oil
- Whole Wheat Hot Roll Mix
- Cornmeal
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Zubereitung von Pita Bread From A Mix
- In a medium bowl, activate the yeast: combine 1 cup (240ml) lukewarm water and 2 1/4 teaspoons (7g) active dry yeast. Let stand until frothy (about 5-10 minutes).
- Add 2 cups (475g) hot roll mix and 1/4 cup (60ml) olive oil to the yeast mixture. Beat until well combined.
- Gradually stir in enough of the remaining hot roll mix (approximately 1-1 1/2 cups, depending on the brand) to form a soft, slightly sticky dough.
- Turn the dough out onto a lightly floured surface and knead for 7-10 minutes, until smooth and elastic.
- Lightly grease a large bowl with oil. Place the dough in the bowl, turning to coat.
- Cover the bowl with plastic wrap and let the dough rise in a warm place for 1-1.5 hours, or until doubled in size.
- Gently punch down the dough. Divide it into 8 equal pieces and shape each into a smooth ball.
- Cover the dough balls with plastic wrap and let rest for 30 minutes.
- Sprinkle four large baking sheets generously with cornmeal or flour.
- On a lightly floured surface, roll each dough ball into an 8-inch circle, about 1/8 inch thick.
- Place the pita breads several inches apart on the prepared baking sheets. Cover loosely with plastic wrap and let rise for another 30 minutes.
- Preheat oven to 500°F (260°C). Place baking sheets on the lowest rack for 4-5 minutes, then move to the middle rack for 2-3 minutes, or until the pitas are puffed and lightly browned.
- Remove from oven and immediately wrap the warm pitas in foil or place in a plastic bag to keep them soft.
- Serve warm or at room temperature. Store leftovers in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
2g
Carbs
0g
