Ingredients Jump to Instructions ↓

  1. 1 tb Active dry yeast 

  2. 3 c Whole wheat flour

  3. 1 tb Sugar 

  4. 1/2 ts Lite salt or less

  5. 1/2 c Warm water 

  6. 1/2 c Skim milk

  7. 3 c Unbleached white flour 

  8. 1 c Luke warm water

Instructions Jump to Ingredients ↑

  1. Dissolve yeast and sugar in 1/2 cup of warm water. Let stand 5-10 minutes. Place flours and lite salt in a large bowl, making a depression in the center. Combine milk, remaining water and dissolved yeast; pour into depression. Begin mixing flour with liquid, making sure all batter on sides of bowl is worked into dough. Knead until a smooth dough results and the sides of the bowl are clean. (Occasionally dip hands in more water while kneading to give a smooth, elastic finish.) Cover with towel and let dough rise in a warm place until it doubles in size (2-4 hours). Form into 16 smooth balls. Cover and let rise on a cloth for 30 minutes.. Roll into 1/4′ thick circles. Cover and let rise again on cloth for 30 minutes. Prehrat oven to 475 degrees. Place dough directly on racks in oven. As soon as the dough rises into a mound, 2-5 minutes, place under broiler for a few seconds until lightly browned. Cool. Makes 16 pitas. ~—— 1 Pita calories 158,protein 5.6 gm,carb.

  2. .3 gm,total fat 0.7 gm,CSI Units 0.1,dietary fiber 3.4 gm,sodium 30 mg,potassium 157 mg,calcium 22 mg,iron 1.4 mg ~—— The New American Diet by Connors and Connors —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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