Pita Bread

Whole Wheat Pita Bread

3 to 4 c. whole wheat flour (or 2 c. whole wheat flour and 1-2 c. white flour)
1 TBS. dry yeast
1 1/4 c. warm water (120-130*)
1/2 teaspoon salt (opt.)

Mix 2 cups flour and dry yeast. Add water and salt, and mix well. Gradually add remaining flour until dough cleans the sides of the bowl. Dough should be moderately stiff. Knead 4-5 minutes, until dough is smooth and elastic. Do not over-knead. Form dough into 10 balls. On a flouted counter top, roll each ball from the center out into a round 1/4 inch thick and 5-6 inches in diameter. Be certain both sides are lightly covered with flour. Place on a lightweight, nonstick baking sheet. Let rise 30 minutes or until slightly raised. Preheat oven to 500*.

Gently furn the rounds upside down just before placing in the oven. Bake on the bottom rack (as low as it will go) of the oven. The instant hot hear makes the bread puff.

Bake: 500*
Yield: 10 pita breads

Pita pockets will be hard when removed from the oven and soften as they cool. While still warm, store in plastic bags or an airtight container. Rehear in a 350* oven or in the microwave. Before filling, tear crosswise into halves.

Pita bread may be filled with virtually anything- I filled mine with chopped lettuce, red and green bell peppers, tomatoes, cheese cubes, mushrooms, and cucumbers and topped it with a tomatillo ranch dressing. It was yummy! This makes a great lunch with the girls.