Whole Wheat Pita Bread

Name: Whole Wheat Pita Bread
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 1 dozen.
Cuisine: Mediterranean
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 2 cups warm water (110° to 115°), divided; 1/2 teaspoon honey; 1/4 cup olive oil; 1 tablespoon salt; 5 to 6 cups whole wheat flour; All-purpose flour; Cornmeal

TOTAL TIME: Prep: 40 min. + rising Bake: 10 min. YIELD: 1 dozen.

After a trip to Israel, I fell in love with the rustic pita breads enjoyed with just about every meal. This nutritious whole wheat pita bread is a favorite with young and old alike. —Ruby Witmer, Goshen, Indiana

Ingredients

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°), divided
1/2 teaspoon honey
1/4 cup olive oil
1 tablespoon salt
5 to 6 cups whole wheat flour
All-purpose flour
Cornmeal

Directions

1. In a large bowl, dissolve yeast in 1/2 cup warm water. Add honey; let stand for 5 minutes. Add the oil, salt 3 cups of whole wheat flour and remaining water. Beat until smooth. Stir in enough whole wheat flour to form a soft dough.
2. Turn onto a surface dusted with all-purpose flour; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3. Punch dough down; let rest for 10 minutes. Turn onto a lightly floured surface; divide dough into 12 pieces. Shape each into a ball. Knead each ball for 1 minute. Cover and let rest for 20 minutes.
4. Grease baking sheets and sprinkle with cornmeal. Roll each ball into an 8-in. circle. Place on prepared baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
5. Bake at 475° for 8-10 minutes or until browned. Remove from pans to wire racks to cool. To serve, cut in half and split open. Stuff with fillings of your choice.

Nutrition Facts

1 piece: 212 calories, 5g fat (1g saturated fat), 0 cholesterol, 593mg sodium, 37g carbohydrate (1g sugars, 6g fiber), 7g protein.