---------- Recipe via Meal-Master (tm) v8.02
  Categories: Diabetic, Quickbreads, Breadmaker
       Yield: 12 servings
       1 pk Active dry yeast;
       1 ts Honey;(needed 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 ts 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., M.S.
   Brought you and yours via Nancy O'Brion and her Meal