HERBED PITA BREAD - NO FAT NO SUGAR
I have been looking for low fat, low points bread to make at home and found this 1995 book at the library called "The Best Low-Fat, No-Sugar Bread Machine Cookbook Ever" by Madge Rosenberg. Per serving it is 133 calories, .7gm Fat, 0 mg Cholesterol, 4% Calories from Fat. These turned out just great - like the real thing. Much cheaper than buying them.
Provided by jackandfiona
Categories Breads
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Add all ingredients in the order suggested by your bread machine manual and process on the dough cycle according to the manufacturers instructions.
- Preheat the oven to 500 degrees.
- At the end of the dough cycle divide the dough into 8 equal pieces.
- On a floured board with floured fingers, press each piece into a circle.
- Use a floured rolling pin to roll each into a very think 6 inch circle. Do not roll more than absolutely necessary, or they will not puff up.
- Place on non stick baking sheets.
- DO NOT LET RISE.
- Immediately bake until each pita puffs up and browns, about 12 to 15 minutes.
- Preparation time will depend on the length of your dough cycle in your bread machine, plus rolling time.
- Turn over half way through cooking, to get a bit of colour on both sides.
Nutrition Facts : Calories 126.1, Fat 0.6, SaturatedFat 0.1, Sodium 147.7, Carbohydrate 26.4, Fiber 2.8, Sugar 0.1, Protein 4.5
HEALTHY WHOLE WHEAT PITA BREAD (NO OIL OR SUGAR)
Just 4 ingredients...and the salt is optional! Please note that the cooking time includes a 30 minute rising. The kneading times given are for an electric mixer (I use my Bosch), so it will take a little longer if you do it by hand. You can easily turn these into herbed pitas by simply adding in some of your favorite herbs (fresh or dried) while you're kneading the dough. EDITED TO ADD: You need to add only the amount of flour necessary to clean the sides of the bowl. So, you might not need all of the flour listed. Also, this is a flatbread, so it will not rise a lot - not at all like regular yeast bread. It is also important to preheat the oven and just before you put the pitas in, flip them over. That is what causes them to puff. This recipe works very well, we use it all of the time and love it! But, it is one of those that really needs to be followed step by step. You're welcome to zmail me if you have any trouble!!
Provided by Annisette
Categories Yeast Breads
Time 55m
Yield 10 pitas
Number Of Ingredients 4
Steps:
- Preheat oven to 500°F.
- Sift together 2 cups of flour and the yeast.
- Add water and salt and mix well.
- Gradually add in the remaining flour just until the dough begins to clean the sides of the bowl. Once this happens, stop adding flour (so, you might not use all the flour the recipe calls for.).
- Knead the dough for about 4 or 5 minutes, or until dough is smooth and elastic. (While you're kneading, you can get creative and add in some herbs or spices, but only if you want to do that). Be careful not to over-knead the dough.
- Form dough into 10 balls.
- On a floured surface, roll each ball into a 5-6 inch circle, about 1/4 inch thick. (Be sure to sprinkle a little flour on both sides to prevent sticking).
- Place on a non-stick baking sheet and allow to rise 30 minutes, or until slightly raised.
- Just before you place the pan in the oven, flip each pita over on its other side.
- Bake on the bottom rack of the oven for 5 minutes. (The instant hot heat will help them puff up).
- When the pitas come out of the oven they will be hard, but they will soften as the cool.
- Store them, while they're still warm, in plastic baggies or an airtight container.
- Cut the pitas in half crosswise and stuff with your favorite fillings (beans and rice, taco fixings, thick stews, curries - anything goes).
- Pitas can be reheated in a 350°F oven or in the microwave.
PITA BREAD
Provided by Tyler Florence
Time 3h15m
Yield 8 pitas
Number Of Ingredients 6
Steps:
- In the bowl of a heavy-duty electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir to blend. Let the yeast stand until foamy, about 5 to 10 minutes.
- Stir in the salt. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated and the dough gathers into a ball; this should take about 4 minutes.
- Turn the dough onto a lightly floured surface and knead until it's smooth and elastic. Transfer the dough to a lightly oiled bowl, turn it over to coat, and cover with plastic wrap. Allow to rise until double in size, about 1 1/2 hours.
- Place a large pizza stone on the lower oven rack, preheat the oven (and stone) to 500 degrees F.
- Punch the dough down, divide it into 8 pieces, and gather each piece into a ball; keeping all of them lightly floured and covered while you work. Allow the balls of dough to rest, covered, for 15 minutes so they will be easier to roll out.
- Using a rolling pin, roll each dough ball into a circle that is about 8-inches in diameter and 1/4-inch thick. Make sure the circle is totally smooth, with no creases or seams in the dough, which can prevent the pitas from puffing up properly. Cover the disks as you roll them out, but do not stack them up. Put 2 pita rounds at a time on the hot pizza stone and bake for 3 to 4 minutes, or until the bread puffs up like a balloon and is pale golden. Watch closely; they bake fast. Remove the bread from the oven and place on a rack to cool for 5 minutes; they will naturally deflate, leaving a pocket in the center. Wrap the pitas in a large kitchen towel to keep them soft.
FAT FREE WHOLE WHEAT PITA BREAD
Hot fresh homemade pita bread from your oven in less time than it takes to go to the store. What could be better?
Provided by littlethibault
Categories Breads
Time 25m
Yield 6 pitas, 6 serving(s)
Number Of Ingredients 6
Steps:
- In a large mixing bowl, combine the warm water the sugar and the yeast, mix well and let sit 5 minutes. Stir in the unbleached flour and the salt, mixing until smooth. Slowly beat in the whole wheat flour. Knead dough on lightly floured surface for 3 minutes or until smooth and elastic. Cover dough and let rest 10 minutes. Preheat oven to 375 degrees. Devide dough into 6 equal pieces. Roll each piece out into an approximately 6 inch circle. Bake on a cookie sheet that has been sprayed with non stick spray for 8 - 10 minutes.
Nutrition Facts : Calories 227, Fat 0.9, SaturatedFat 0.1, Sodium 391.1, Carbohydrate 48.2, Fiber 4.8, Sugar 2.3, Protein 7.8
HERB-RUBBED PITAS
Serve these thin pitas, covered with herbs and baked until crisp for easy scooping, alongside Roasted-Eggplant Dip, made silky by the addition of Greek yogurt.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 32 chips
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Stir herbs together in a small bowl. Season with salt and pepper, and whisk in oil. Rub over pitas, and cut each into triangles.
- Bake pitas on baking sheets until crisp and just golden, 10 to 14 minutes.
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