Homemade Whole Grain Pita's

Sometimes homemade bread seems a bit thick for a sandwich. Our solution, we make our own pitas. I found a recipe on the internet and adapted it to our tastes.

Whole Grain Pitas
6 cups fresh ground whole grain flour
3 t real salt
2 T raw local honey
4 t yeast
3 c warm water
4 T extra virgin olive oil

Mix all dry ingredients. Add wet. Mix until dough is no longer sticky, and forms a ball. You may need to add a little flour or water depending on the moisture of your dough.
Knead for 15 minutes by hand or 5-10 minutes in your bosch or bread machine.
Put into an oiled bowl. Cover and let rise for 2 hours.
You can refrigerate this overnight if you get busy...I often do.
Preheat oven to 400-500 degrees.
Roll dough into small balls, walnut size for mini pitas, fist size for larger.
Let rest on a cookie sheet for 20 minutes.
Place pitas on cookie sheet on bottom rack of oven.
Cook for 3 minutes. Pita's should poof.

Walnut sized dough balls resting, ready to be rolled out.
Roll out the dough on a floured surface, about 1/4 inch thick.

Bake on the bottom rack of your oven on a pizza stone (if you have one), or an upside down cookie sheet. The oven should be very hot, between 400-500 degrees, depending on your oven. I use 500 degrees. Cook the pita's for 3 minutes on one side. Serve hot with butter and honey or let cool and cut in half with a pizza cutter.

If some of your pita's don't "poof" don't panic. Slice with a pizza cutter and use a fork to work open, it just takes a few seconds. I store them in baggies in the freezer and pop them in the toaster to warm before we fill them with peanut butter and jelly, tuna, cheese, cinnamon and xylitol...whatever. I like to make them mini. My kids love the "little pocket bread."