Whole Wheat Pita Bread
Ingredients
- 2 cups warm water
- 2 Tablespoons honey
- 1 Tablespoon dried yeast
- 1 teaspoon sea salt
- 1 teaspoon kelp
- optional
- 5-6 cups fresh ground whole wheat flour
Instructions
- Combine yeast with water and honey. Let set a few minutes to activate.
- Add in salt and kelp. Stir in flour, as much as needed to make a dough you can knead--it will be sticky.
- Flour a clean surface and knead until springy. Let rest 15 minutes.
- Break off golf-ball sized pieces of dough; roll out to about a 1/4 inch thick tortilla-shape circle. Place on ungreased cookie sheet that has been sprinkled with cornmeal. Let rise about 30 minutes while you preheat your oven to 450F.
- Place sheets on bottom shelf of oven and bake for 5-8 minutes, just until they puff and solidify. Remove and coool separately. If you don't have a lot of cookies sheets, let the breads rise on a cornmeal-sprinkled surface, and gently, gently place them on cookies sheets as they become available.
- Cut in half across the circle to form two pockets and stuff as desired.
Notes
This recipe is from Diane. She likes to freeze them then take them out while preparing fillings. They thaw pretty quickly. If they don’t puff to make a pocket, you can cut them into wedges and eat them with dip, or sprinkle them with stevia (or sugar) mixed with cinnamon and bake them for a crisper sweet treat.
This is from Dr. Christopher’s Rejuvenation Diet. You’ll have to ask Diane for details and updates; she shared this recipe back in 2001.
