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Pita Breads

Who doesn’t love a pita pocket filled with fresh vegetables and flavorful herbs. You can use these easy to make pitas for creating low protein lunches or a low pro pizza. Sprinkle with cinnamon and sugar and bake a little longer for a crunchy treat.

Ingredients (for 6 pita Breads)

  • 1/2 box (250 g) Loprofin Baking Mix
  • 1/2 sachet dried yeast (enclosed with Loprofin Baking Mix)
  • 1/2 tsp salt
  • 3 Tbsp olive oil
  • 175 mL (about 6 fl oz) warm water
  • Extra olive oil


  1. Combine the Loprofin Baking Mix, yeast and salt in a large bowl, add the oil and water, beat for one minute using an electric mixer (or 3-4 minutes with wooden spoon), until the batter is smooth and glossy.
  2. Cover the bowl with cling wrap and put in a warm place to rise, until almost doubled in size - approximately 20 minutes.
  3. Preheat a baking tray on broil.
  4. Remove the cling film from the bowl and beat the dough for 1 minute, until smooth, mark into 6 portions.
  5. Lay a piece of cling wrap on a work surface and brush lightly with oil, spoon a portion of dough into the centre. Dust the palm of one hand with Loprofin Mix and gently press the dough into a thin oval approximately 17.5 cm x 12.5 cm (7 x 5 inch).
  6. Oil the hot baking tray and using the cling wrap to assist you, carefully transfer the dough onto the tray. Cook on broil for 1-2 minutes, until just starting to color, turn the pita over and cook for another 1-2 minutes.
  7. Repeat the shaping and cooking with the remaining dough. Place the cooked pita breads on a clean kitchen towel and cover with a second clean kitchen towel.
  8. To serve, use a sharp knife to make a deep pocket in the pita bread, along one side and stuff with a filling of your choice.
Nutritional Information Per Serving
Calories 210
Protein 0.4 g
Phenylalanine 16 mg
Leucine N/A