Classic Homemade Pita Bread

1. 1

   Sprinkle the yeast over warm water in a mixing bowl and let it sit until a creamy foam forms, about 5 minutes. Mix in 2 cups of flour, the salt, and the shortening; beat with a fork for 2 minutes. Stir in as much of the remaining 1 1/2 cup flour as needed.

2. 2

   Turn the dough out onto a floured surface and knead until smooth and elastic, kneading in more flour if the dough is sticky. Shape into a ball, cover with a kitchen towel, and let rest in a warm place for 15 minutes.

3. 3

   Preheat the oven to 500 degrees F (260 degrees C).

4. 4

   Divide the dough into 12 equal pieces; flour your hands and roll each one into a ball. Cover the dough balls with a kitchen towel and let rest for 10 minutes. Flatten the balls into rounds on a floured surface, cover with a kitchen towel, and rest for 10 more minutes. Gently roll each dough ball on a floured surface into a circle about 6 inches across. Arrange the pita breads in a single layer on ungreased baking sheets.

5. 5

   Bake in the preheated oven until the pita breads puff, 3 to 4 minutes. Flip the breads with a spatula, return to the oven, and bake 2 more minutes. Cool on wire racks before cutting the pita breads in half and gently separating the tops and bottoms to create pockets for filling.

• Calories 160.3 kcal Moderate
• Protein 3.91 g Low Source
• Carbs 33.67 g Moderate
• Total Fat 0.27 g Low Source
• Saturated Fat 0.0 g Low Source
• Trans Fat 0.16 g High
• Cholesterol 0.0 mg Low Source
• Sodium 11.27 mg Low Source
• Fiber 1.83 g Low Source
• Sugar 5.12 g Moderate
• Added Sugar 1.04 g Low Source
• Calcium 0.89 mg Low Source
• Iron 1.86 mg Moderate
• Potassium 3.28 mg Low Source
• Vitamin A 0.65 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Wheat 🌾
• Gluten