Pita Bread(Diabetic Recipe)
Soft, fluffy pita bread with a slightly chewy texture, perfect for sandwiches or dips, suitable for diabetics with low sugar content and simple ingredients.
Ingredients
Instructions
- Dissolve yeast, sugar replacement, salt, and liquid shortening in warm water.
- Add 3 cups of flour; stir to mix well.
- Check dough consistency; if not stiff enough, add more flour.
- Turn out onto floured surface and knead in remaining flour.
- Form into a 15 1/2-inch tube and cut into 15 slices.
- Pat each slice into a circle about 6 inches in diameter.
- Lay on lightly greased baking pans.
- Cover and let rise until almost doubled in size, about 1 1/2 to 2 hours.
- Bake at 475°F for 10 to 12 minutes, until lightly golden, puffed, and hollow.
- These pita breads freeze well.
Tips & Substitutions
For a lighter pita, you can substitute half of the flour with whole wheat or a gluten-free blend. Ensure the water is warm, not hot, to keep the yeast active without killing it. If you want extra flavor, consider adding herbs or spices like oregano or garlic powder to the dough. This pita works great for Mediterranean recipes, providing a flavorful vessel for dips and spreads.
Serving Suggestions
These pita breads are perfect for serving with dips like hummus or tzatziki, making them a great addition to a Mediterranean-inspired meal. They can also be used for wraps or sandwiches filled with your favorite ingredients. Consider pairing them with Basil Marinated Tomatoes for a refreshing side dish.
Storage & Reheating
Store leftover pita bread in an airtight container at room temperature for up to 3 days. To freeze, place the cooled pitas in a freezer bag with parchment paper between each one to prevent sticking. Reheat them in a warm oven or on a skillet for a few minutes to restore their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Pita Bread(Diabetic Recipe) contains roughly 136 calories, with 2g protein, 2g carbohydrates, and 13g fat. Note that it is relatively high in sodium, at 736mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour for a healthier option. However, it may result in a denser texture. You might want to mix it with all-purpose flour to achieve a lighter pita if desired.
What can I do if my dough isn't rising?
If your dough isn't rising, it might be due to inactive yeast or the water being too hot or too cold. Ensure that the water is between 100°F and 110°F. You can also try placing the dough in a warm, draft-free area to encourage rising.
How can I make these pitas more flavorful?
To enhance the flavor of your pitas, consider adding spices such as garlic powder, onion powder, or dried herbs like oregano or thyme to the dough. You can also brush them with olive oil and sprinkle with sea salt before baking for an extra taste boost.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).