Tuesday, May 25, 2010

Whole Wheat Pita's

So, you need an alternative, huh? My darling friend Amy asked what a less expensive version of my favorite flat out wraps would be. I don't have a recipe for the flat out wraps...i'd love to find one though...I'll keep looking. I do however, have a recipe for whole wheat pita's that have some pretty good nutrition facts attached.

4 cups whole wheat flour
1 TBS dry yeast
1 1/4 warm water
1 tsp salt

Preheat oven to 500
Sift together 2 cups of flour and yeast
Add water and salt and mix
Gradually add the rest of the flour into the mix. You may not need all of it. Use just enough to clean the dough off the sides of the bowl. Once this happens stop adding.
Knead the dough for 4 or 5 minutes, until the dough is smooth and elastic. Be careful not to over knead the dough. (You can get creative in your kneading, and add some spices if you'd like.)
Form dough into 10 balls.
On a flat, floured surface roll each ball into a flat 5-6 inch circle, about 1/4 inch thick.
Place on a non-stick cookie sheet and let it raise for 30 mins.
Just before you put it in the oven flip the pita over to the other side.
Bake on the bottom rack for 5 mins.
When the pita's come out they will be hard, but they will soften as they cool.
Store them while their still warm in an airtight container.
You can, cut the pitas in half and stuff them with your favorite salad ingredients, make into a pita pizza, or rip and dip em!

(Original Recipe Found HERE)

Nutrition Facts: