Whole Wheat Pita Bread

Method

• Add yeast and honey to warm water in a medium-size bowl; let stand until foamy, about 5 minutes
• Combine the fours and salt in a large mixing bowl
• Pour yeast mixture into center and stir until dough can be gathered into a ball
• Knead dough floured board until smooth
• Place dough in a large, lighty oiled bowl
• Cover with a damp towel and place in a dry, draft-free place until dough had doubled, 1 to 2 hours
• Punch down dough; place on lightly floured board
• Divide dough into 12 equal pieces
• Shape into circles and place on nonstick cookie sheets
• Allow to rest, covered with damp towel for 30 minutes. On lightly floured board, roll out each piece of dough to a circle, about 5 inches in diameter
• Place on cookie sheets; let stand about 30 minutes
• Bake on middle rack of preheated 500 oven for 5 minutes. Remove pites from cookie sheets and let cool on rack
• Store in airtight container in refrigerator
• To serve, reheat wrapped in aluminum foil at 350 for 10 minutes.