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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large bowl, combine the water, yeast and sugar and let stand until you see that the yeast is active. | 2. Add olive oil and, salt. | 3. Using your hands, gradually add the flour into the wet and knead until the dough pulls away from the sides of the bowl. | 4. Cover and leave in a warm area to rise and rest for about 30 minutes. | 5. Divide into six pieces and roll into an 8 or 10 inch circle, about 1/4 inch thick. | 6. Dust both sides lightly with cornmeal. | 7. Place a heavy cast-iron skillet, non-stick pan, or griddle and heat to medium-high. | 8. Wet a paper towel with olive oil and grease your hot skillet. | 9. Place your pita dough in the skillet and and fry the bread for a couple of minutes until they start to puff and bubble up (kind of like pancakes). | 10. Flip and fry the other side. | 11. Place cooked pita bread on to a large cotton kitchen towel and cover. | 12. Re-oil the skillet and repeat for each pita. | 13. Serve warm or allow to cool inside the kitchen towel until cooled. | 14. Store in a sealed plastic bag for up to a week or freeze. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	3/4	cup		0.0	0.0	0.0	0.0
active yeast	1	tablespoon		-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
extra virgin olive oil	2	tablespoons		-	-	-	-
salt	1	teaspoon		-	-	-	-
purpose flour	3	cups		-	-	-	-
cornmeal				-	-	-	-
olive oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.