Whole Wheat Pita Bread

WHOLE WHEAT PITA BREAD

12 Preparation Time :

Categories : Diabetic Quickbreads

Breadmaker

Amount Measure Ingredient -- Preparation Method -- -- --

1 pk Active dry yeast

1 t Honey --

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 t 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

1 to

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

350 for 10 minutes.

Food Exchanges per serving: 1 1/2 STARCH EXCHANGES

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 - - - - - - - - - - - - - - - - - -