- Level: Easy
- Total: 1 hr 2 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 12 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 209
- Total Fat
- 4 g
- Saturated Fat
- 0 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 209 mg
- Level: Easy
- Total: 1 hr 2 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 12 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 209
- Total Fat
- 4 g
- Saturated Fat
- 0 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 209 mg
Ingredients
Directions
- Mix the yeast and the warm water in a large bowl and let sit for 10 minutes. Stir in the agave syrup, salt and flour. Mix until well combined.
- Add in the oil and mix by hand or in a food processor for 6 to 8 minutes. Cover the bowl and let the dough rise for 90 minutes in a warm, dry place. Dough should double in size.
- Preheat the oven to 425 degrees F and if possible, use a baking stone.
- Punch the dough down and divide it into 8 pieces. Roll them into balls, then cover and let rest for 20 minutes to let the dough relax.
- Dust a clean work surface with flour, then roll each ball out to 1/8-inch thick and approximately 6 inches in diameter. Cook on baking stone until puffed and starting to brown about 6 minutes each side. Spritz the oven with water, during baking, to create nice crisp pitas.
