Whole Wheat Pita Pockets
Prep time: 
Cook time: 
Total time: 
Yield: 8
An easy and inexpensive lunch base.
  • 1¼ cups hot water (not boiling)
  • 1 package(2¼ teaspoons) yeast
  • 2 teaspoons pure cane sugar
  • 2 cups whole wheat flour
  • 1 teaspoon salt
  • 1½ cups extra whole wheat flour
  1. Mix the water, yeast, and sugar together in a medium bowl. Let sit 2 minutes. Add the salt and flour, then stir until combined. Stir the mixture for one minute.
  2. Add the ½ cup of the extra flour and stir again. Transfer to a lightly floured surface and knead for 5 minutes. Separate into eight balls, roll them out, and put on a oiled or lined baking sheet. Now let them rise in a warm place for thirty minutes.
  3. Preheat oven to 400 degrees or higher for at least 10 minutes before baking. When time is up for the pita pockets bake them for 8 minutes.
Stays fresh for two days!
Recipe by Natural Chow at http://naturalchow.com/2014/01/whole-wheat-pita-pockets/