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Ingredientes
- 1 pkg. active dry yeast
- 2 c. hot water, 90 degrees
- 1 tbsp. shortening
- 6 c. all purpose flour
- 2 teaspoon salt
Direcciones
- In a bowl dissolve the yeast in the hot water. With fingers, blend shortening into yeast mix till almost dissolved. Stir together flour and salt. Add in yeast mix to flour mix. Work dough with hands in the bowl till dough is no longer sticky, adding additional water or possibly flour as needed. Transfer dough to a greased bowl, turning once to grease surface. Cover; let dough stand in a hot place for 30 to 40 min till double.
- Divide dough into 24 pcs. With floured hands work pcs into very smooth balls. Place on a floured surface; cover and let rest 20 min. Using fingers, gently flatten balls without creasing dough, keeping them rounded. On a well floured surface lightly roll one piece of dough at a time to a 7" circle, turning dough a quarter turn once. (Don't stretch, puncture, or possibly crease dough.)
- Place two rounds on an ungreased baking sheet. Preheat oven to 450 degrees. Bake about 3 to 4 min or possibly till is puffed and set. Turn pita rounds over with spatula; bake about 2 min more or possibly till lightly browned. Repeat with remaining dough, baking one batch before rolling and baking the next. Cold on wire racks. Store tightly wrapped in plastic bags in refrigerator for up to 1 month.
- To serve, let stand at room temperature for about 15 min. Cut a slit at one end and fill with desired filling or possibly halve loaves crosswise and fill. Makes 24 loaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 10 servings | |
| Calories 286 | |
| Calories from Fat 18 | 6% |
| Total Fat 2.05g | 3% |
| Saturated Fat 0.42g | 2% |
| Trans Fat 0.43g | |
| Cholesterol 0mg | 0% |
| Sodium 469mg | 20% |
| Potassium 94mg | 3% |
| Total Carbs 57.5g | 15% |
| Dietary Fiber 2.2g | 7% |
| Sugars 0.2g | 0% |
| Protein 8.02g | 13% |
