*  Exported from  MasterCook  *
                           WHOLE WHEAT PITA BREAD
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Diabetic                         Quickbreads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       pk           Active dry yeast
    1       t            Honey -- (needed 4 yeast
    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
   and place in a dry, draft-free place until dough had doubled, 1 to 2
   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
   aluminum foil at 350 for 10 minutes.
   Food Exchanges per serving: 1 1/2 STARCH EXCHANGES
   CHO: 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.,
   Brought you and yours via Nancy O'Brion and her Meal Master
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