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Recipe type: Lunch/Dinner
Cuisine: Canadian
Serves: 6 pitas
These can be stored in an airtight container for up to 2 days or frozen for up to 2 months.
  • 2 ½ cups (625 mL) unbleached all-purpose flour
  • One 8 g package active dry yeast (2 ¼ tsp/11 mL)
  • 1 tsp (5 mL) granulated sugar
  • ½ tsp (2 mL) salt
  • 1 cup (250 mL) warm water (100 to 110° F/40 to 45° C)
  • ¼ cup (50 mL) ground flaxseed
  • 2 tsp (10 mL) whole flaxseed
  • 2 tsp (10 mL) crushed dried basil
  • 2 tsp (10 mL) crushed dried oregano
  • ½ tsp (2 mL) garlic powder
  • 1 Tbsp (15 mL) flaxseed oil
  1. In the bowl of a stand mixer, combine 1 cup (250 mL) of the flour with the yeast, sugar and salt.
  2. Add the water and beat for 2 minutes on medium speed.
  3. Add ½ cup (125 mL) of the flour, the ground and whole flaxseed, basil, oregano and garlic powder. Beat on high for 1 minute.
  4. Gradually add the remaining flour to make a soft dough.
  5. Knead the dough on a clean, floured work surface until smooth, about 5 to 7 minutes.
  6. Place the dough in a large oiled bowl. Turn the dough to oil all sides. Cover.
  7. Set in a warm spot to rise until doubled in bulk, about 1 hour.
  8. Preheat the oven to 450° F (230° C). Lightly flour 2 baking sheets.
  9. Divide the dough into 6 equal pieces. Shape each piece into a ball.
  10. On a clean, floured work surface, form a pita by rolling each ball into a flax 6-inch (15 cm) circle. Place the pitas on the prepared baking sheets.
  11. Bake in the centre of the oven until the pitas are puffed and brown, about 15 minutes. Remove to a clean work surface.
  12. Brush the tops lightly with flaxseed oil.
  13. Let cool for 5 minutes. Put the pitas in a large plastic bag but do not seal until completely cool.
Nutrition Information
Serving size: 1 WHOLE PITA Calories: 230 Fat: 4.8 g Saturated fat: 1.2 g Unsaturated fat: 3.4 g Carbohydrates: 40.4 g Sodium: 163 mg Fiber: 3.2 g Protein: 7.1 g Cholesterol: 0 mg


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