Seasons and Suppers · by Jennifer Maloney★ 5.0 (7)
Homemade Pita Bread with Pockets
NUTRITION · PER SERVING165M COOK
CAL 13%·PRO 17%
CARBS 43G64% OF CAL
6G FIBER0G ADDED0G INTRINSIC36G OTHER0G TOTAL SUGAR
FAT 6G19% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade pita bread with pockets made from a simple yeast dough. Bakes into soft, pillowy pockets ideal for stuffing. Freezes well.
componentmediterraneanbaked good🍪 sheet pan🥣 mixer🔥 ovendairy freeveganvegetarian
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 1/4 teaspoons active dry yeast (or *see Note 1 for other options)
- Pinch sugar
- 1 cup warm water (110-115F)
- 2 Tablespoons olive oil (or vegetable oil)
- 1 1/4 teaspoons fine salt
- 3 cups all purpose flour (approximately *see Note 2)
At a glance
PER SERVING · TIME 165M
CAL 13%·PRO 17%
CARBS 43G64% OF CAL
6G FIBER0G ADDED0G INTRINSIC36G OTHER0G TOTAL SUGAR
FAT 6G19% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 486mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 235mg
- Calcium
- 25mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 486MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.