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Pita Bread #2

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)31.0686
Energy (kCal)1812.102
Carbohydrates (g)396.039
Total fats (g)6.8388
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Dissolve yeast in water with sugar. | 2. Let froth. | 3. Add salt& flour, mix well. | 4. Knead, adding more flour as necessary. | 5. Let rise till doubled. | 6. Punch down. | 7. Divide into 6 equal portions& let rise for 15 minutes. | 8. Preheat oven to 475F. | 9. Roll each bread to 1/2-inch. | 10. Sprinkle cornmeal on greased cookie sheet& bake for 4-5 minutes on each side or until puffed up. | 11. Wrap immediately in a moist dishtowel for three to four minutes. | 12. (You can double your recipe and freeze or refrigerate the bread) 2. | 13. Defrost your pita's and heat them up in a frying pan turning often so they don't burn. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yeast 2 teaspoons 22.2 2.4504 2.8656 0.10800000000000001
    water 1 cup 0.0 0.0 0.0 0.0
    sugar 1 tablespoon 55.062 13.7724 0.0 0.0
    salt 1 1/2 1/2 - - - -
    flour 3 cups 1734.84 379.8162 28.203000000000003 6.7308
    cornmeal - - - -
    cooking oil - - - -

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



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