Fun New Recipe...and HEALTHY:)

I found a recipe for homemade whole wheat pita pockets that are soft and delicious, and fun to make. I can't exactly take credit though. I found the recipe on moneysavingmom.com, which my sister Mandy introduced me to. The website also has white pita recipe which I haven't tried yet, but I'm sure it's just as good! So if you are ever wanting to switch up your sandwiches, you should try this recipe:) I made a bunch and froze them to have them on hand.



Description:
Soft whole wheat round breads with a pocket inside!

Yield:
8 whole pita pockets (or 16 halves)
Ingredients:
1 1/4 cup warm water (110-115 degrees)
1 tablespoon oil
1 teaspoon salt
2 teaspoons sugar
2 3/4 cups whole wheat flour
1/3 cup gluten*
1 1/2 teaspoons dry yeast

Instructions:
1. In a large bowl, combine first 4 ingredients. Add the gluten and 1 cup of the flour, along with the yeast, and stir to mix. Add remaining flour and knead to make a soft dough. (Add additional flour if necessary during kneading.)

Alternately, if you have a bread machine, you can put the ingredients in the pan in the order listed and use the dough cycle. Skip to step 3 if using your bread machine! :)

2. Put your dough into a bowl, lightly oil the top, and cover. Set in a warm place to rise, until almost double (about an hour). I like to turn my oven on for a minute or two, then turn it off, and let the dough rise in there, since our house is cool.

3. Punch dough down and turn onto a lightly floured surface. Using a sharp knife, cut dough into 8 equal pieces. Form each piece into a ball. On a lightly floured surface, roll each ball into a 6- or 7-inch circle.

4. As you roll the rounds, set them aside on a lightly floured counter top or table, and cover loosely with a towel. Let rise for about 25-35 minutes, until slightly puffy. (The rounds will still be thin though! :D)

5. Preheat oven to 500 degrees. Place 2 rounds, side-by-side, onto a wire rack, such as is used for cooling things. Place rack in the middle of the oven. Bake for 4-5 minutes, until puffy and just slightly browned. (If bread is too browned, it will be dry and not pliable.)

6. Remove rack from oven and immediately wrap/layer pita breads in a damp towel, to soften. Continue baking the remaining breads, layering them between damp towels as soon as they're baked. Allow breads to completely cool.

7. Cut pita breads in half, or split the top edge, and fill as desired. :)





***This is for you JO***
I don't have a recipe for the raspberry jam, I just followed what was on the back of the fruit pectin box, sorry. I'm sure any recipe would be good though. And yes, I do freeze my extra loaves:) Do you?