Make these delicious pita breads and later fill them with your favorite salads, cold cuts or other goodies for a low-carb sandwich alternative. Simply wonderful.

Whole Wheat Pitas
 
Author:
Recipe type: Breads and Rolls
Serves: 12
Ingredients
  • 1 1/2 Cups lukewarm water
  • 1 Tablespoon active dry yeast
  • 1 teaspoon sugar
  • 1 Cup whole wheat flour
  • 3 Cups white bread flour
  • 1 teaspoon salt
  • 2 Tablespoons olive oil
Instructions
  1. Put 1/2 Cup of the lukewarm water in a small bowl and stir in the yeast and sugar. Cover and let stand in a warm place until foamy, about 10 minutes.
  2. In the bowl of a stand mixer, stir together the whole wheat and bread flours and salt. Pour in the yeast mixture, olive oil and the remaining 1 Cup lukewarm water. Using the paddle attachment, mix until a dough forms. Fit the mixer with the dough hook and knead until the dough is elastic and springs back when gently pressed, about 10 minutes.
  3. Transfer the dough to a lightly oiled bowl, cover with a dish towel, and let stand in a warm place until doubled in size, about 1 hour.
  4. Preheat a pizza or baking stone in a 450 degrees oven for 30 minutes. Line 2 baking sheets with parchment paper.
  5. Punch down the dough and turn it out onto a clean, lightly floured surface. Form into a log and cut into 12 equal pieces. Working with 1 piece at a time and keeping the remaining pieces covered, roll out each piece of dough into an oval or circle, about 1/8-inch thick. Place on the prepared baking sheets, cover loosely with plastic wrap, and let rest in a warm place for 20 minutes.
Notes
This recipe yields 12 pitas.

Comments: These pitas can be stored for up to 3 days in an airtight container or for 2 months in the freezer.

Per Serving (excluding unknown items): 2181 Calories; 37g Fat (15.1% calories from fat); 70g Protein; 394g Carbohydrate; 28g Dietary Fiber; 0mg Cholesterol; 2152mg Sodium. Exchanges: 26 Grain(Starch); 1/2 Lean Meat; 7 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : Recipe adapted from Williams-Sonoma TASTE Magazine, "Lunch on the Porch," by Donata Maggipinto

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