Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

4 1/2 cups whole wheat flour
1 tbsp. dry yeast
1 1/2 tsp. salt
1 3/4 c. water
In a large bowl, COMBINE all dry ingredients. ADD water. MIX thoroughly. ADD
more flour 1/2 c. at a time, and KNEAD until firm. TURN out onto floured surface,
and KNEAD for about 10 minutes, adding small amounts of flour to prevent sticking.
PLACE in bowl, and LET RISE until double. REMOVE from bowl onto floured
surface. PUNCH down, and KNEAD briefly. PULL off pieces of dough, and roll into
balls. Size could be as small as a golf ball for ?mini pitas?, or as large as a softball if to
be used for pizza. ROLL each ball out with a rolling pin until about 1/8th inch thick.
Bread will not form pockets if thicker than this. PLACE onto cooling rack, and place
into preheated 500° oven for 2?3 minutes, just until bread forms pockets. REMOVE.
NOTE: Steam escaping pockets can be scalding!

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