Pita Pocket Bread


4 1/2 to
4 3/4 c. whole-wheat flour
1 pkg. yeast (instant dry)
1 1/2 t. Florida Crystals natural sugar
1 1/2 t. salt
1 3/4 c. water
2 T. canola oil


In a large bowl, combine 2 cups flour, yeast, natural sugar, and salt. Mix well. In a saucepan, heat water and oil until warm. Add to flour mixture. Blend at low speed until moistened. Gradually stir in enough remaining flour to make a firm dough. Knead on a floured surface until smooth and elastic. Cover dough with plastic wrap and then a towel. Let rest 20 minutes on the board. Punch down dough. Divide into 12 equal parts. Shape each part into a smooth ball. Place on a board allowing space between each ball. Cover and let rise 30 minutes. Preheat oven to 500 deg. F. Roll each ball into a 6-inch circle. Place 3 circles at a time directly onto an oven rack. Bake until puffed and top of dough begins to turn golden brown in color (about 3 minutes). Cool on racks. Cut into halves (top to bottom) and add filling of your choice.

TIP: These are great with a hummus spread inside with lettuce, tomato, avocado slices, and cucumbers. You can also fill them with peanut butter and jam, vegetarian luncheon slices, or vegetarian burger. Try serving these pocket breads filled with wild rice, sliced fresh tomatoes, and lettuce. Be creative, and put your favorite sandwich filling inside.

Nutritional Information:

Per pita: calories: 194; fat: 3 grams; saturated fat: 0.2 grams; sodium: 1 milligram; carbohydrates: 36 grams; dietary fiber: 1 gram; protein: 5 grams.

The Micheff sisters-Cinda Sanner, Brenda Walsh, and Linda Johnson, -appear regularly on the Christian television network 3ABN. Their latest cookbook, Cooking With the Micheff Sisters (Pacific Press), is a best-seller among health-conscious cooks worldwide.

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