Skinny Whole Wheat Pita Bread

The secret to getting a home cooked pita hollow is to bake it in a really hot oven and it puffs up!! They are best when fresh out of the oven.

Pita pockets are to make delicious sandwiches…just slice along one edge and gently open it. 

My favorite filling is almond butter and bananas. What is yours???

Ingredients:

2 cups whole wheat flour

1 cup bread flour

1 tabs instant yeast

½ tabs sugar or honey

1-1/2 cups warm water, divided

1/2 tabs salt

Flour, for dusting

Directions:
In a small bowl, mix together yeast, sugar and ½ cup of warm water.  Cover the bowl with plastic wrap and set aside in a warm place until doubled in bulk and bubbly, about 7 minutes.

In the bowl of a food processor fitted with the dough blade, combine bread flour, whole wheat flour and the salt. Add the yeast mixture and the rest of the warm water.  Knead until the dough is smooth and elastic, about 3 minutes.  If you are kneading the dough with hands, you should do it for at least 10 minutes.

Transfer the dough to a lightly oiled bowl (1tabs olive oil), turning once to coat.  Cover the bowl with plastic wrap and set aside in a warm place until doubled in bulk, about 1 hour.

Once the dough has risen, punch down. Transfer to a lightly floured work surface, and divide it into 8 equal pieces.  Form each piece into a ball and Cover with kitchen towels.  Let rise again for about 20 minutes or until slightly puffy.

Place oven rack in the middle position.  Place a baking sheet in the oven and preheat oven to 500 degrees.

Roll out each ball to about ¼ inch thick using flour for dusting.  Transfer as many as you can onto the preheated baking sheets.

Bake until puffy, about 2-4 minutes. 

Gently flip over with tongs and bake another 1-2 minutes. 

Transfer to a cooling rack and let cool completely. Repeat with remaining balls.

Makes: 8 pitas