Lebanese Pita Bread Recipe
This Lebanese Pita Bread recipe is a delicious, no-fuss way to have an all-around bread for all your meals. Plus, it's so easy to prepare it manually --- give it a try!
Servings: 6
Calories: 297kcal
Equipment
Ingredients
- 10 grams yeast (.35 ounce or 2 & 1/4 teaspoons)
- 175 ml water (2/3 cup), warm
- 15 grams honey (.55 ounce or 1 tablespoon)
- 450 grams bread flour (15.90 ounces or about 3 cups)
- 10 grams salt (.40 ounce or 1 & 1/2 teaspoons)
- 130 ml milk (1/2 cup), warm
Instructions
- Combine yeast with warm water, then set aside.
- In a stand-mixer bowl, mix flour and salt.
- Add the milk, honey, and yeast mixture (once it's foamy) and mix until you get a smooth dough.
- Form the dough into a ball and place it in the bowl.
- Cover with a kitchen towel and set aside until it doubles in size.
- Preheat your oven to 230°C (450°F).
- Divide the Lebanese flatbread dough into six portions.
- Use a rolling pin to form each portion into a round shape with about 8 inches or 20 cm diameter.
- Brush the top with water and place it on a baking tray lined with parchment paper.
- Place the tray in the oven for ten to twelve minutes, or until the top turns golden.
- Remove your Lebanese pita bread from the oven and serve --- enjoy!
Notes
- Cook's Tip #1: If you have a weighing scale, I suggest using that to measure all the ingredients --- for absolute measurements.
- Cook's Tip #2: Every oven is different, so you might need to bake your Lebanese flatbread for more than twelve minutes (or less than ten).
- Cook's Tip #3: Roll each portion of Lebanese pita on a baking sheet. This makes it easier to transfer the bread to the tray for baking.
Nutrition
Calories: 297kcal | Carbohydrates: 58g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Cholesterol: 3mg | Sodium: 658mg | Potassium: 126mg | Fiber: 2g | Sugar: 3g | Vitamin A: 38IU | Vitamin C: 0.02mg | Calcium: 41mg | Iron: 1mg