1 tb Active dry yeast 3 c Whole wheat flour
1 tb Sugar 1/2 ts Lite salt or less
1/2 c Warm water 1/2 c Skim milk
3 c Unbleached white flour 1 c Luke warm water
Dissolve yeast and sugar in 1/2 cup of warm water. Let stand 5-10 minutes.
Place flours and lite salt in a large bowl, making a depression in the
center. Combine milk, remaining water and dissolved yeast; pour into
depression. Begin mixing flour with liquid, making sure all batter on
sides of bowl is worked into dough. Knead until a smooth dough results and
the sides of the bowl are clean. (Occasionally dip hands in more water
while kneading to give a smooth, elastic finish.) Cover with towel and let
dough rise in a warm place until it doubles in size (2-4 hours). Form into
16 smooth balls. Cover and let rise on a cloth for 30 minutes.. Roll into
1/4″ thick circles. Cover and let rise again on cloth for 30 minutes.
Prehrat oven to 475 degrees. Place dough directly on racks in oven. As
soon as the dough rises into a mound, 2-5 minutes, place under broiler for
a few seconds until lightly browned. Cool. Makes 16 pitas.
—–
1 Pita
calories 158,protein 5.6 gm,carb. 33.3 gm,total fat 0.7 gm,CSI
Units 0.1,dietary fiber 3.4 gm,sodium 30 mg,potassium 157 mg,calcium 22
mg,iron 1.4 mg
—–
The New American Diet by Connors & Connors
Yields
16 servings