Whole Wheat Pita Bread
Ingredients
1 package active dry yeast
1 tsp. honey (for yeast action)
1 C. plus 2 Tbsp. warm water (110 to 115 degrees)
2-1/4 C. all purpose wheat flour
1/2 C. whole wheat flour
1 tsp. salt
Cooking Instructions
Add yeast and honey to warm water in a medium-sized 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 on a 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, and place on a 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 a 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 a preheated oven at 500 degrees F. 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 degrees F. for 10 minutes.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)