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Category   Desserts - Breads
Sub Category   None

1 package dry yeast
2 cups warm water
2 cups warm water
1 teaspoon sugar
1 teaspoon Kosher salt or regular salt
4 1/2 cups whole wheat flour 1/2 cup for rolling
1 1/2 tablespoons olive oil (optional)

Mix the sugar and the water. Stir the yeast. Let proof for 10 minutes Add the salt, flour and oil (if desired, works beautiful without it). Mix well (I use my Kitchen Aid mixer with the dough hook attachment) till a ball forms. Knead to a smooth ball on a floured counter top. dough is slightly sticky
Put in bowl sprayed with Pam and cover with a light towel. Let rise in a warm place until double in size. Punch down and divide into 20 balls. Sprinkle some of the reseved flour on the counter and roll out into circles about 1/8 inch thick. Place on UNGREASED cookie sheets. Let rise for 15 minutes then turn pitas over gently with both hands during the rising and let rise for another 10 to 15 minutes
Bake at 450 for 5 minutes.They really puff up beautifully. Cool on a wire rack and store in pastic bags in freezer.
20 Pitas @ 103 calories,3.5 grams fiber,1.5 grams fat and 1 WW Point 16 Pitas @ 128.8 calories,4.3 grams fiber, 1.9 grams fat, 2 WW Points 12 Pitas @ 176.7 calories, 5.8 grams fiber, 3.1 grams fat and 3 WW Points NOTE- sometimes a pocket doesn't form but you can still slice them in half. Could also be used as a pizza crust

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