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Pita bread pan-fried in butter; energy and saturated fat vary with the amount of butter used.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Butter-fried pita bread (60 g) has 204 calories. That works out to 340 calories per 100 g. It contains 29.4 g of carbs, 4.8 g of protein, 7.7 g of fat and 1.4 g of fiber. Its 13.2 µg of Selenium covers 24% of the Daily Value. Its glycemic index is 65 (high), so it raises blood sugar quickly.
Selected: 1 piece (medium) · 60 g
204
KCAL / 60G
Carbs
29.4g
· 11% DV
Protein
4.8g
· 10% DV
Fat
7.7g
· 10% DV
Fiber
1.4g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 57% · Protein 9% · Fat 34%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 204 kcal | |
| Total fat | 7.7 g | 10% |
| Saturated fat | 3.48 g | 17% |
| Trans fat | 0.12 g | |
| Sodium | 270 mg | 12% |
| Total carbohydrate | 29.4 g | 11% |
| Fiber | 1.4 g | 5% |
| Protein | 4.8 g | 10% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 60 g | 204 kcal |
| 1 ounce (medium) | 28.4 g | 96 kcal |
| ½ piece (half) | 30 g | 102 kcal |
| 1 piece (small) | 35 g | 119 kcal |
| 1 piece (large) | 90 g | 306 kcal |
| 100 g | 100 g | 340 kcal |
| 1 serving (medium) | 100 g | 340 kcal |
| 1 piece (whole) | 120 g | 408 kcal |
| 1 cup (chopped) | 140 g | 476 kcal |
Calculated from 340 calories per 100 g.
To make butter-fried pita bread, cut the pita into pieces and fry them in melted butter in a pan, turning once. Use medium heat so the bread browns without burning before it warms through.
For crispy butter-fried pita bread, preheat the pan and cook the pieces in a single layer. Crowding traps steam and softens the bread; turn each piece once it is browned on the first side.
Yes, stale pita works well for butter-fried pita bread because it is less moist and browns readily. If the bread is very hard, lightly moisten its surface before frying, but avoid soaking it.
Butter-fried pita bread goes well with hummus, yogurt dips, soups, eggs, or a fresh salad. Since it is already fried in butter, a tangy or fresh side balances the richness particularly well.
Yes, you can make butter-fried pita bread in an air fryer by lightly coating the pieces with melted butter and cooking them in a single layer. Check as they cook, since thin pita can brown quickly.
Let butter-fried pita bread cool completely, then store it in a sealed container in the refrigerator and eat it within a few days. Sealing it while warm traps steam and makes the bread soggy.
Reheat butter-fried pita bread in a dry skillet over low to medium heat, turning it until warmed through. A microwave is quicker but tends to soften the browned surface rather than restore its crispness.
Yes, butter-fried pita bread can be frozen, although it may lose some crispness after thawing. Cool the pieces first, separate them with parchment, and seal them in a freezer-safe container.
Butter-fried pita bread can fit into a balanced meal, but frying adds energy and saturated fat, and the amount depends on how much butter is used. Pairing a modest portion with vegetables or a protein-rich food makes a more balanced meal.
Yes, butter-fried pita bread can raise blood sugar because pita is a carbohydrate-containing bread. If you have diabetes, account for the portion in your meal plan and follow guidance from your healthcare professional.
Vitamins
B1
0.15mg · 13% DV
Folate
45µg · 11% DV
B3
1.32mg · 8% DV
Vitamin A
57µg · 6% DV
Minerals
Selenium
13µg · 24% DV
Sodium
270mg · 12% DV
Manganese
0.27mg · 12% DV
Iron
1.5mg · 8% DV
Potassium ⭐
72mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 204 calories in 1 piece (medium) (60 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Tereyağında kızarmış pide is Turkish pide bread cut into pieces and fried in butter. It is an easy way to use leftover pide at home; the amount of butter largely determines how rich the finished dish is.
The edges turn lightly crisp while the inside stays soft, with a buttery aroma and the mild, wheaty flavour of the bread. In Turkey, it can be served at breakfast with tea, alongside eggs or cheese, or topped with an egg for a more filling meal. It is a bread-based, energy-dense choice, so pair it with fresh tomatoes or cucumber and use a modest amount of butter if you want a lighter plate.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.48g
MONOUNSATURATED
1.98g
POLYUNSATURATED
0.42g
Omega 6:3 ratio 6.6:1
Above the ideal 4:1 (6.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.