1,270 calories; 39.6 g protein; 19.2 g fat; 231.4 g carbohydrate; 213.6 g net carbs; 282 mg sodium (with shiokoji salted rice malt; 849 mg with kosher salt); 0 mg cholesterol; 17.8 g fiber
1 pita (1/4 of recipe):
315 calories; 9.9 g protein; 4.8 g fat; 57.9 g carbohydrate; 53.4 g net carbs; 71 mg sodium (with shiokoji salted rice malt; 212 mg with kosher salt); 0 mg cholesterol; 4.5 g fiber
1 pita (1/5 of recipe):
254 calories; 7.9g protein; 3.8 g fat; 46.3 g carbohydrate; 42.7 g net carbs; 56 mg sodium (with shiokoji salted rice malt; 170 mg with kosher salt); 0mg cholesterol; 3.6 g fiber
180 cc water
3/4 tsp dry yeast
1/2 tsp honey
3/4 tsp salt (or 1/2 tbsp shiokoji salted rice malt)
1 tbsp olive oil
100 g whole wheat flour
200+ g bread flour (220+ g bread flour, when using shiokoji salted rice malt)
Olive oil (to grease bowl, not in photo)
Microwave water for 30 seconds.
Meanwhile, grease a large bowl with olive oil, and set aside.
In the yeast water mixture, add salt (or shiokoji) and olive oil, and mix well.
Add whole wheat flour, and mix well.
When flour is almost blended in -- seems somewhat like a crumbly lump -- put out on a board, and knead until elastic and smooth. If dough feels wet, add bread flour.
Punch, divide into four or five, form balls, and place on lightly floured surface.
Start preheating oven to 475 F/240C.
Gently roll out each piece (less than 8mm thick).
- Keeping baked pita in Tupperware lined with a dry towel (and covered) causes it to deflate and soften.
- Rye flour instead of whole wheat flour tastes good, too.
(Last updated: May 29, 2015)