| Whole Wheat Pita Bread
1 package of Active dry yeast;
1 teaspoon of honey (needed 4 yeast action 1 cup + 2 tablespoons of warm water
(110-115ºF.) water
2 1/4 cups of all-purpose wheat flour, 1/2 cup of whole wheat flour;
1 teaspoon of salt |
|
Add yeast and honey to warm water in a medium-size bowl; let stand until foamy, about 5 minutes. Combine the flours 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, lightly 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 500ºF. oven for 5 minutes. Remove pita from cookie sheets and let cool on rack. Store in airtight container in refrigerator. To serve, reheat wrapped in aluminum foil at 350ºF. for 10 minutes. 12 servings
Source: Art of Cooking for the Diabetic Each Servings: per serving
Exchange 1 1/2 Starch CHO: 21g; PRO: 3g; FAT: 0g; CAL: 99 Low-sodium diets:
Omit salt. Back to Diabetic Recipes Diabetic & Sugar-Free Cookbooks |
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