It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Whole Wheat Pita Bread

Source: dLife

A simple recipe for versatile whole wheat pitas.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	106.0

Total Carbs	17.1 g

Dietary Fiber	4.0 g

Sugars	3.3 g

Total Fat	1.4 g

Saturated Fat	0.2 g

Unsaturated Fat	0.6 g

Potassium	394.9 mg

Protein	8.0 g

Sodium	197.5 mg

Dietary Exchanges 1.4 Fat, 0.1 Other Carbs, 0.9 Starch, 0.7 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

1.0
1 cup cold water 1.0
1 each package baker's yeast 1.0
1 tbsp molasses 1.0
1 tsp salt 1.5
1 1/2 cup whole wheat flour 1.5
1 1/2 cup Flour, soy, defatted, stirred 1.0
1 each cooking spray 1.0
1 tbsp cornmeal

Directions

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.
Place in a large bowl lightly coated with cooking spray. Cover with a towel, and let rise in a warm place for 1 hour.
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.
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.
Arrange the dough rounds on the prepared baking sheet, and bake 6 minutes in the preheated oven.
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.