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|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||1 1⁄4 Cup (20 tbs)|
|All purpose flour||2 3⁄4 Cup (44 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Whole wheat flour||1 Cup (16 tbs)|
|Fruit spread||1 Cup (16 tbs) (For filling)|
|Chicken filling||1 Cup (16 tbs) (For filling)|
|Sesame butter||1 Cup (16 tbs) (For filling)|
Serving size: Complete recipe
Calories 4830 Calories from Fat 1665
% Daily Value*
Total Fat 196 g301.8%
Saturated Fat 33.7 g168.3%
Trans Fat 6.7 g
Cholesterol 13.4 mg
Sodium 3886 mg161.9%
Total Carbohydrates 685 g228.3%
Dietary Fiber 47.9 g191.6%
Sugars 168.1 g
Protein 109 g218.1%
Vitamin A 2.6% Vitamin C 49.6%
Calcium 254.2% Iron 406.8%
*Based on a 2000 Calorie diet
Add 2 cups of the all purpose flour, the shortening, and salt.
Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl.
Beat 3 minutes on high speed.
Using a spoon, stir in the whole wheat flour and as much of the remaining all-purpose flour as you can.
Turn the dough out onto a lightly floured surface.
Knead in enough of the remaining all purpose flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total).
Cover; let dough rest for 15 minutes.
Divide the dough into four equal portions.
Wrap and refrigerate three of the portions.
Divide the remaining portion into 10 pieces.
Roll each piece between well-floured hands into a very smooth ball.
Cover dough balls with plastic wrap or a damp cloth and let rest 10 minutes.
Using fingers, gently flatten the dough balls without creasing the dough.
Cover and let rest for 10 minutes.
(Keep the dough pieces covered till ready to use.) On a well floured surface, lightly roll one piece of dough at a time into a 3 inch round, turning the dough over once while rolling.
(Do not stretch, puncture, or crease the dough.) Work with enough flour on the surface so that the dough does not stick.
Place three or four dough rounds at a time on a baking sheet.
Bake in a 450Â° oven about 3 minutes or till the dough is puffed and softly set.
Turn dough over with a spatula; bake 3 minutes more or till light brown.
Cool on a wire rack.
Immediately place cooled bread in an airtight container to store.
Shape the remaining dough portions, baking one batch before rolling and baking the next batch.
To serve, halve each pita cross wise.
Fill as desired with Nutty Fruit Spread, Chunky Chicken Filling, or Sunny Sesame Butter.