Source: dLife

A simple recipe for versatile whole wheat pitas.

Servings

1 cup cold water , warm
1 package baker's yeast
1 tbsp molasses
1 tsp salt
1.5 cup whole wheat flour
1.5 cup Flour, soy, defatted, stirred
1 cooking spray
1 tbsp cornmeal

1 In a bowl mix the water, yeast, molasses, and salt. Let sit 5 to 10 minutes, then gradually mix in the whole wheat flour and soy flour. Turn out onto a floured surface, and knead until smooth.
2 Place in a large bowl lightly coated with cooking spray. Cover with a towel, and let rise in a warm place for 1 hour.
3 Punch down the dough, and knead for 5 to 10 minutes. Divide into 6 pieces. On a lightly floured surface, flatten each piece to about 1/8 inch thick with a rolling pin. Cover with a towel, and let rise 30 minutes.
4 Preheat oven to 450 degrees F. Warm a baking sheet in the preheating oven for about 2 minutes, then remove from heat and sprinkle with cornmeal.
5 Arrange the dough rounds on the prepared baking sheet, and bake 6 minutes in the preheated oven.
6 Remove from heat and cover the bread with a moist towel to soften. When cooled, slice in half and use a knife to cut pockets in the bread.

Great with sandwich fillings, peanut butter, or dipped in hummus.