Pita Bread

Here's a recipe for my whole wheat pita bread. We love dipping it in hummus, but there are so many things you can use it for. You can spread peanut butter and jelly on it too. My mom gave me this recipe; she uses it for pizza and breadsticks. I just substituted whole wheat flour for white flour and evaporated cane juice for white sugar. It's so easy to make, and I can let it rise as long as I need to, so I will mix it up when I have 20 minutes and then I'll usually bake it at night after Joy is sleeping. I double the batch and freeze half (after baking and slicing). I use a pizza stone to bake it on so it's done evenly and the bottom doesn't get too crispy.

1 tablespoon dry yeast
1 cup warm water
3 tablespoons organic sugar - evaporated cane juice
1 teaspoon salt
2 tablespoons organic olive oil
3 cups whole wheat flour

Combine yeast, water and 1 tablespoon of sugar. Let sit for 5 minutes. The yeast will bubble, that means it is still good. Add remainder of sugar, salt, oil and slowly add the flour. Knead well. Cover and let rise for at least 20 minutes. Divide the dough into 2 parts and roll out about 1/2 inch thick and let it rise for another 20 minutes. I will usually spray olive oil on it and sprinkle with garlic and a little salt. Then bake for 10 minutes or until done. It might have air bubbles, so I try to cut it as soon as it comes out of the oven. This keeps it from crumbling too much later.

Note for picky eaters:
You can do 1 cup whole wheat flour and 2 cups white flour or half and half. White flour gives it a little fluffier and smoother texture, so for the picky little ones (or big ones) try mixing the white and whole wheat flours.