Recipes · Lebanese · Bread
Pita Bread
One serving has 286 kcal and 9 g protein, and at least a fifth of a woman's daily need of thiamin (62%), selenium (51%), niacin (41%), folate (38%), riboflavin (36%) and manganese (31%). Ready in 95 minutes.
- Preparation: 90 min
- Cooking: 5 min
- Makes: 1 serving (121 g)
- Difficulty: Medium
- Diets: Vegan, Dairy-free
- Contains: gluten
Ingredients
- 70 g Flour, bread (strong)
- 45 g Water
- 1 g Yeast, active dry
- 1 g Salt
- 3 g Olive oil
- 1 g Sugar
Method
- Dissolve the yeast and sugar in the water and let it sit for 5-10 minutes until foamy.
- Mix in the flour, salt and olive oil, and knead for 8-10 minutes until you have a smooth, elastic dough.
- Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for about 1 hour, until doubled in size.
- Punch the dough down, shape it into a smooth ball, and let it rest for 15 minutes.
- Roll the ball out into a round about 20 cm across and 5 mm thick.
- Heat a heavy pan or baking stone as hot as it will go (around 250°C/480°F), and cook the pita for 2-3 minutes, until it puffs into a dome and browns lightly in spots, flipping once.
- Wrap the hot pita in a clean cloth to keep it soft while it cools; this makes 1 pita, so multiply everything by the number you want to bake.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 286 kcal | 14% |
| Carbohydrates | 52.2 g | |
| Water | 54.4 mL | |
| Fiber | 1.9 g | 7% |
| Protein | 8.8 g | 18% |
| Tryptophan | 0.1 g | |
| Threonine | 0.24 g | |
| Isoleucine | 0.33 g | |
| Leucine | 0.61 g | |
| Lysine | 0.19 g | |
| Methionine | 0.15 g | |
| Cystine | 0.19 g | |
| Phenylalanine | 0.43 g | |
| Tyrosine | 0.24 g | |
| Valine | 0.37 g | |
| Histidine | 0.19 g | |
| Fat | 4.2 g | |
| Monounsaturated | 2.3 g | |
| Polyunsaturated | 0.82 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.77 g | |
| Saturated | 0.6 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 0 mg | |
| Calcium | 12.4 mg | 1% |
| Copper | 0.14 mg | 16% |
| Iron | 3.1 mg | 17% |
| Magnesium | 18.5 mg | 6% |
| Manganese | 0.56 mg | 31% |
| Phosphorus | 74.3 mg | 11% |
| Potassium | 79.7 mg | 2% |
| Selenium | 27.9 µg | 51% |
| Sodium | 391 mg | |
| Zinc | 0.68 mg | 9% |
| Thiamin (vitamin B1) | 0.68 mg | 62% |
| Riboflavin (vitamin B2) | 0.4 mg | 36% |
| Niacin (vitamin B3) | 5.7 mg | 41% |
| Pantothenic acid (vitamin B5) | 0.44 mg | 9% |
| Pyridoxine (vitamin B6) | 0.04 mg | 3% |
| Folate (vitamin B9) | 152 µg | 38% |
| Cobalamin (vitamin B12) | 0 µg | 0% |
| Choline | 7.6 mg | 2% |
| Vitamin A | 0 µg | 0% |
| Vitamin C | 0 mg | 0% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 0.71 mg | 5% |
| Vitamin K | 2 µg | 2% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.06 kg CO2e a serving: lower than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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