Whole Wheat Pita
Whole Wheat Pita Bread
1 1/8 c. water
1 T oil (olive oil or canola)
3 c. whole wheat flour (I substituted about 1/3 c combined between ground flax seed and whole flax seed to add some omega-3's and some texture in place of the same amount of flour)
1 tsp salt
1 1/2 tsp sugar
1 1/2 tsp yeast
Place in bread machine with the setting to "dough"
Put oven rack in center position in oven and preheat to 500. Turn
dough out onto floured surface, roll and stretch gently until it is a 121 inch rope.
Cut into 8 equal pieces. Roll each piece into a ball, roll each ball
into a 6-7 inch circle. Set aside on floured surface, cover with a towel, let pitas rise for 30 minutes. Place 2 pitas onto a wire cake rack and set on middle rack in oven. Cook for 4 minutes. Immediately place cooked pitas into paper
bag and seal the ends tight to soften pitas. After pitas are
softened, either cut in half, or cut a slit in the top. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1-2 months.
** These are not my notes, the recipe was mailed to me.
We're fat chicks, not doctors. Please see your physician before taking advice found on the internet.