WHOLE GRAIN PITA BREAD RECIPES

Steps:

• 1. Place yeast, water, and sugar in a bowl and allow yeast to activate. 2. Mix in the flour, oil, and salt, using a spoon until just combined. 3. Sprinkle a few tablespoons of flour on the surface you will be using to knead the dough. Rub your hands with some flour and knead the dough for about ten minutes, until smooth. You can also mix it with a dough hook in a standing mixer for 5 minutes or until dough is smooth .  4. Allow to rise for 1½ hours or until doubled in size.  5. Form into ten equal-size balls, pulling dough from top to bottom to create your rounds of dough. 6. Place balls of dough on a tray dusted with flour. 7. Top dough with kitchen towel and allow to rest for twenty minutes in a warm place.  8. Preheat oven to 425°F.  9. Place a pizza stone or baking tray or cast iron pan in oven to preheat as well. The pita needs a hot surface to bake on in order to achieve the desired results. 10. Dust a rolling pin with flour and roll out balls of dough into ¼-inch round circles. (You only need to do approximately 5 rolling motions with your rolling pin. If you over-roll the dough, it will not puff up to th expected pita shape.) 11. Roll only what will fit on your pizza stone or sheet pan. While those pitas are baking, roll the next batch. 12. Using a spatula, place pita rounds onto hot sheet or pizza stone and bake until puffed and just becoming golden. 13. Remove and allow to cool a bit.  *Whole wheat flour blend In place of purchasing a specialty blend, you can simply make your own This blend works great to provide extra fiber, yet still maintains a less bitter taste and a fluffier texture than what would be achieved by using all whole wheat. 3 cups whole wheat flour 2 cups all-purpose flour Mix ingredients and use in any cake or bread recipe.

Steps:

• 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. , Turn onto a surface dusted with all-purpose flour; knead until smooth and elastic, about 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. , 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. , 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. , 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.