Herbed Pita Bread

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Category : Breads

Recipe : Herbed Pita Bread

Makes 8 servings

1/4-ounce active dry yeast (one packet)
2 teaspoons salt
1 teaspoon dried thyme or rosemary leaves, crumbled
1 cup lukewarm water (105-115o F.)
1/2 teaspoon freshly ground black pepper
2 1/2 cups all-purpose or bread flour*
1/2 cup whole-wheat flour
1/4 teaspoon granulated sugar
1 tablespoon olive oil

In small bowl, sprinkle yeast over water; let stand 5 minutes, until foamy.
In large bowl or food processor, combine yeast mixture, all-purpose and whole-
wheat flours, oil, salt, herbs, pepper and sugar until dough forms. If using food
processor, pulse 1 minute until dough begins to form a ball.
If mixing by hand, sprinkle work surface with reserved 1 tablespoon flour. Turn
dough out onto prepared work surface and knead 5 minutes.
Spray medium bowl with nonstick cooking spray; place dough in bowl. Cover
loosely with plastic wrap or damp towel and let rise in a warm draft-free place
until dough doubles in volume, about 1 hour.
Punch down dough; let stand 10 minutes. Divide into 8 equal pieces, forming each
piece into a ball. Cover loosely with plastic wrap or damp towel and let stand 30
minutes.
Prepare grill for a medium fire, using direct method (see Cooking Methods) .
Roll or pat out each ball to slightly less than 1/8" thickness. Cover and let stand 30
minutes.
Using spatula, transfer pitas to edges of grill. Grill 3-4 minutes, until puffed with
brown spots on bottom. Turn and grill 3-4 minutes more. Remove and wrap at once
in foil so that breads stay moist; they will deflate as they cool.

SERVING (1 PITA) PROVIDES: 1/4 Fat, 2 Breads, 5 Optional Calories.

PER SERVING: 188 Calories, 2 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 552
mg Sodium, 36 g Total Carbohydrate, 2 g Dietary Fiber, 5 g Protein, 20 mg Calcium

*If mixing by hand (step 3), reserve 1 tablespoon flour.