Selenium, Se 28.2 µg (51.27%)
Manganese, Mn 1.114 mg (48.43%)
Carbohydrate 35.77 g (27.52%)
Iron, Fe 1.96 mg (24.50%)
Tryptophan 0.095 g (21.59%)
Health benefits
Low calorie count, Protein and carbohydrates content, Nutrition, Vitamin content, Mineral content
In Greek, pita is called Pitta and also called Lebanese bread, Arabic bread or Syrian bread. It is a soft and slightly leavened flatbread which is baked from wheat flour and is originated in Western Asia. It is used in many Balkan, Mediterranean and Middle Eastern cuisines and resembles other slightly leavened flatbreads such as Central and South Asian flatbreads and Iranian and pizza crust.
Archeologists figure out that pita bread stemmed from groups of people from west of the Mediterranean. It is not clear that it was Bedouins or Amorites who were pioneers. Both desert and farming society separately ratified pitas as their own. Before long, its eminence spread as the Bedouin groups exchanged services and goods and traveled across the Arabian and Sahara deserts. In Middle east, it is made regularly in patio stove in contrast with locally acquired pitas which are now made across globe.
The pita must be tasted with all distinctive foods which flourish in or is enfolded by pita. In Greek, pita means flat. Pita bread is a round and leavened flat bread generally made with wheat and also could be made with multiple grains and whole wheat to promote nutrition. Pita breads are pale white and is soft to spongy and touch.
When baked, pita bread has interior has two layers that separate to form internal pockets which occurs due to high temperatures at which it is baked. During baking, the dough expands very quickly, separates in the middle and creates large bubbles of air inside. Once the bread is baked and cooled, it flattens out but maintains the internal pockets. Commonly it is cut into halves which possess two crescent shaped bread pockets. These pockets are used in versatile manner and used as a base for various recipes all around the world.
Pita bread is roasted at 232 ° C which causes the dough to swell rapidly. When the bread is removed from oven, the dough will separate and forms like pocked which vary pita bread from other bread. For crunchy texture, pita bread could be baked back.
Pita bread is predominant in many cuisines such as Mediterranean and Middle Eastern. This bread has round pocket and is found all throughout North Africa and Arabian Peninsula. The pocket in pita bread is left in the middle after steam that puffs up dough and has been permitted to cool somewhat and flatten.
Low calorie count
Pita bread has low calories in comparison to wheat bread. It is considered to be the healthiest bread for those who want to lose weight. As it is made from whole grains, it possesses many vitamins and minerals. Pita bread is also helpful for lowering risks of cholesterol and high blood pressure. When pita bread is used for making sandwiches, it offers low calorie content. Its superiority is that per serving provides 1 gram of fat.
Protein and carbohydrates content
Pita bread provides 5.5 grams of protein and 33 grams of carbohydrates. Consume whole wheat pita bread to increase the intake of fiber as it per serving offers more than 6 grams of fiber. Whole pita bread provides less refined carbohydrates which should be avoided. Excessive intake of carbohydrates causes abnormal cholesterol, obesity and type 2 diabetes.
Nutrition
White pita bread contains more than 10% of vitamin B: thiamin, niacin, riboflavin and folate. White pita bread contains high content of selenium (about 16.3 micrograms) which is more than 30% of recommended intake of 45 microgram. One serving offers 322 milligrams which is more than 20% of recommended intake set by Institute of Medicine. Pita bread contains high content of Vitamin B in comparison to whole wheat bread.
Vitamin content
Each whole wheat pita bread offers 14% daily value of thiamine. About 11% of daily value of this vitamin is found to be un-enriched white pita bread. As fortified pita bread has extra vitamins added to them. They are the great source of vitamins. Vitamin B helps the body to convert food into energy and keeps brain and nerves functioning properly.
Mineral content
Whole wheat pita bread contains more content of mineral for the body. It provides 11 percent daily value for magnesium and iron content, 56 percent daily value for manganese, 12 percent daily value for phosphorus and 40 percent daily value for selenium. Enriched white pita bread contains 14 percent daily value for manganese. Moreover, fortified pita bread provides 23 percent daily value for selenium. The content of manganese and selenium. Manganese and selenium acts as antioxidants, magnesium and phosphorus. It is used to form strong bones and iron has vital role in forming red blood cells for transporting oxygen into body.
Fiber
Whole wheat pita bread, it will get more intake of fiber which limits weight. The consumption of whole wheat pita bread helps to cholesterol, lowers the chances of heart diseases and type 2 diabetes.
Dissolve yeast in ½ cup of warm water. Then add sugar and stir till it becomes dissolved. Let it remain for 10 to15 minutes.
In a large bowl, mix flour and salt.
A small depression should be made in the middle of flour and pour yeast-water mixture to it.
Add 1 cup of warm water slowly, and stir with rubber spatula or wooden spoon till elastic.
Place dough on floured surface and knead for 10 to 15 minutes. When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded.
With vegetable oil, coat a large bowl. Turn dough upside down so that all dough is coated.
Let it remain in sit warm place for 3 hours, or till it has doubled in size.
Once doubled, roll out in a rope, and pinch off 10 to 12 small pieces. Now put balls on floured surface. Cover it for 10 minutes.
Heat oven to 500 F and make sure rack is at the very bottom of the oven. Be sure to also heat your baking sheet.
Each ball should be roll out of dough with a rolling pin into circles which should be about 1/4-inch thick and 5 to 6 inches across.
Bake for 4 minutes each circle till the bread puffs up. Turn over and bake it for 2 more minutes.
Each pita should be removed with a spatula from baking sheet and place it on a wire rack.
Take a spatula while still warm and gently push down on each puff. When it becomes cool, store it in storage bags.
How to Eat
It is used to scoop sauces or dips such as taramosalata or hummus or to wrap gyros, kebabs or falafel in manner of sandwiches.
Bake it into crispy pita chips.
In Greece, pita is the type of pastry which is filled with variety of ingredients.
Patties are stuffed into pita pockets and topped with tangy sauce.
