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Whole Wheat Pita Bread

1 Package active dry yeast
2-1/4 Cup all-purpose wheat flour
1/2 Cup whole wheat flour
1 Teaspoon honey (needed for yeast action)
1 Cup plus 2 tbls warm water
1 Teaspoon salt

Add yeast and honey to warm water in a medium-size bowl; let stand until foamy, about 5 minutes
Combine the fours and salt in a large mixing bowl. 
Pour yeast mixture into center and stir until dough can be gathered into a ball
Knead dough floured board until smooth
Place dough in a large, lightly oiled bowl
Cover with a damp towel and place in a dry, draft-free place until dough had doubled, 1 to 2 hours
Punch down dough; place on lightly floured board
Divide dough into 12 equal pieces
Shape into circles and place on nonstick cookie sheets
Allow to rest, covered with damp towel for 30 minutes
On lightly floured board, roll out each piece of dough to a circle, about 5 inches in diameter
Place on cookie sheets; let stand about 30 minutes
Bake on middle rack of preheated 500 oven for 5 minutes
Remove pitas from cookie sheets and let cool on rack
Store in airtight container in refrigerator
To serve, reheat wrapped in aluminum foil at 350 for 10 minutes.

Food Exchanges per serving: 1 1/2 STARCH EXCHANGES CHO: 21g; PRO: 3g
FAT: 0g; CAL: 99 Low-sodium diets: Omit salt.

Courtesy The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D., M.S.

Servings: 12