Homemade Pita Bread with Sun-Dried Tomatoes
Easy and delicious homemade pita bread with sun-dried tomatoes to complement your favorite gyro fillings perfectly. Easy to make with only 7 ingredients that you probably already have in your pantry.
Combine the yeast and sugar in a small bowl, add ½ cup of the warm water and let stand for 10 minutes to proof. Yeast is active and ready when it bubbles and forms a film of foam on the top. Dissolve the salt in the remaining warm water.
Put the flour in a large mixing bowl, making a well in the middle and put the dissolved yeast and salt water into it.With your hands blend it into a dough. You may need a bit more or less water depending on your flour. When the dough begins to pull away from the side of the bowl it's ready for kneading.Lightly flour a large cutting board or your clean counter top (I like to knead on a piece of marble tile), pour the dough out on to the floured surface and knead for 10-15 minutes until smooth.Pour the oil and sun-dried tomatoes over the dough and knead until the oil is absorbed and tomatoes are evenly distributed.
Cover the bowl with plastic wrap and a towel and set in a draft free area to rise until double in bulk (about 1.5 to 2 hours)
Preheat the oven to 350°F (177°C).Cut pieces of dough, egg size or larger, depending on the size of the pita desired. Shape them into balls with your hands and roll them out over a lightly floured board to ¼ inch thickness.Set 2-3 pitas on a lightly oiled cookie sheet and bake them on the lower rack of the oven 2 to 3 minutes per side.Serve warm or at room temperature. You can freeze any leftovers.
Calories: 355kcal (18%)Carbohydrates: 68g (23%)Protein: 10g (20%)Fat: 5g (8%)Saturated Fat: 1g (6%)Sodium: 803mg (35%)Potassium: 244mg (7%)Fiber: 3g (13%)Sugar: 2g (2%)Vitamin A: 118IU (2%)Vitamin C: 9mg (11%)Calcium: 17mg (2%)Iron: 4mg (22%)
Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.