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Sun-Dried Tomato Pita Bread to complement your favorite gyro fillings perfectly. Easy to make with only 7 ingredients, most of which you probably already have in your pantry. | www.heavenlyhomecooking.com

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.
Prep Time15 minutes
Cook Time3 minutes
Total Time2 hours 18 minutes
Servings: 6 pitas
Calories: 355kcal
Author: Heavenly Home Cooking

Ingredients

  • 1 envelope active dry yeast
  • 2 teaspoon salt
  • 1 tablespoon sugar
  • 4 cups white all-purpose flour
  • 1-½ cups water warmed to 105 to 110 degrees F
  • 1 tablespoon olive oil
  • ½ cup chopped sun-dried tomatoes in oil

Instructions

  • 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.

Nutrition

Calories: 355kcal | Carbohydrates: 68g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Sodium: 803mg | Potassium: 244mg | Fiber: 3g | Sugar: 2g | Vitamin A: 118IU | Vitamin C: 9mg | Calcium: 17mg | Iron: 4mg