Whole Wheat Pita Bread

---------- Recipe via Meal-Master (tm) v8.02

Title: WHOLE WHEAT PITA BREAD
Categories: Diabetic, Quickbreads, Breadmaker
Yield: 12 servings

1 pk Active dry yeast;
1 ts Honey;(needed 4 yeast action
1 c Plus 2 tbs warm water
(110-115) water
2 1/4 c All-purpose wheat flour;
1/2 c Whole wheat flour;
1 ts Salt

Add yeast and honey to warm water in a medium-size
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 floured board until
smooth. Place dough in a large, lighty 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; place on 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 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 preheated 500 oven for 5 minutes. Remove pites
from cookie sheets and let cool on rack. Store in
airtight container in refrigerator. To serve, reheat
wrapped in aluminum foil at 350 for 10 minutes.

Food Exchanges per serving: 1 1/2 STARCH EXCHANGES
CHO: 21g; PRO: 3g; FAT: 0g; CAL: 99 Low-sodium diets:
Omit salt.

Source: The Art of Cooking for the Diabetic by Mary
Abbott Hess,R.D., M.S.

Brought you and yours via Nancy O'Brion and her Meal
Master

-----