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Title: Whole Wheat Pita Bread
Categories: Diabetic Quick Bread
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 Master
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