Snack

Pita Bread 100% Whole Wheat Laurel's Kitchen is for Snack.

Pita Bread 100% Whole Wheat Laurel's Kitchen takes 120 minutes to prepare.

Pita Bread 100% Whole Wheat Laurel's Kitchen takes 3 minutes to cook.

Pita Bread 100% Whole Wheat Laurel's Kitchen makes 12 servings.

The ingredients for Pita Bread 100% Whole Wheat Laurel's Kitchen are:

12 1/4 cup (38g) Bronze Chief 100% Whole Wheat Flour (red)
1 tsp Fleischmann's Yeast Instant Dry Yeast 1/4 tsp (by PROVERBS31JULIA)
1 tsp Salt
1.33 cup (8 fl oz) Water, tap
1 tbsp Honey
1 tbsp Canola Oil

Here is how you make Pita Bread 100% Whole Wheat Laurel's Kitchen:

Mix the dry ingredients, make a well in the center of the bowl. Mix the wet ingredients then pour them into the well made in the dry ingredients bowl. Mix on low-speed in a heavy-duty stand mixer fitted with a dough hook until everything comes together.If the dough seems too dry at this point, add water 1 tablespoon at a time until you reach the desired consistency if the mixture is too wet add more flour.The perfect dough will feel slightly sticky, not firm and clay-like.If kneading by hand, knead for 20 - 30 minutes. Using the mixer, knead on medium speed for 8 - 10 minutes until the dough is elastic.Oil the surface of the dough, cover and let rise in a warm place until nearly doubled in size.Preheat the oven to 450 degrees F. Place a baking stone if you have one on the bottom shelf. Remove all other shelves before you heat the oven.Turn the dough out onto a lightly floured board. Divide and roll the dough into 12 smooth round balls. Cover and allow the dough to rest in a draft free area for 10 minutes. (Laurel claims this step is essential.) Starting with the first ball made, roll out 2 or 3 balls into a disk about 1/8" thick. The circles should be about 6" around.If using a heated baking sheet place 2-3 dough circles flat onto the hot sheet or hot stone. Move quickly to retain heat in the oven, but don't get burned either.Quickly shut the oven door and set the timer for 3 minutes. Turn on the oven light and watch the pita bake.At one minute they look like Mrs. Douglas' hot cakes on Green Acres, the next minute the magic happens as the dough begins to puff up like a balloon! It's fun to watch! Let it cook through the third minute. The dough is cone when the bottom side is lightly brown and the top side slightly moist but not shiny wet. Don't let the pita get golden brown on the top too!! or else the pita will dry out and be crispy instead of flexible and all foldy like. The key is to be sure the dough circle lay flat on the stone or baking sheet, whatever you use.If you do have a Poofy Pita, flip these over so you can see the brown on the underside. Don't let the top get brown or the bread will be too crispy.Serving Size: This recipe makes 12, 6 inch pita pocketsNumber of Servings: 12Recipe submitted by SparkPeople user HAPPYAT110-113.

The nutritional information for Pita Bread 100% Whole Wheat Laurel's Kitchen is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 135.6

• Total Fat: 2.2 g
• Cholesterol: 0.0 mg
• Sodium: 194.4 mg
• Total Carbs: 29.4 g
• Dietary Fiber: 5.0 g
• Protein: 5.0 g

The dietary needs meet for Pita Bread 100% Whole Wheat Laurel's Kitchen is Vegetarian