Whole Wheat Pita Bread

This recipe is AWESOME! Found it on allrecipes and made just a couple of modifications suggested by reviewers (white wheat instead of soy flour and honey in place of molasses). These turned out even better than the ones I've purchased in the stores! They actually had pockets! It's simple, but a little bit time consuming.

1 cup warm water (about 110 degrees F)

1 (2.5 oz) pkg active dry yeast

1 tablespoon honey

1 teaspoon salt

1.5 cups whole wheat flour

1.5 cups white wheat flour

cornmeal for dusting

1. In a bowl, mix together water, yeast, and honey. Let sit 5-10 minutes, then gradually mix in the flours and add the salt. Turn onto floured surface and knead until smooth. Place in a large bowl lightly coated with cooking spray and cover with a towel. Let rise for 1 hour.

2. Punch down the dough and knead for about 5 minutes. Divide into 6 pieces and roll each piece out into a circle about 1/8" thick. Cover with a towel and let rise for 30 minutes.

3. Preheat oven to 450 degrees F. Warm a baking sheet in the preheating oven for about 2 minutes, then remove and sprinkle with cornmeal.

4. Arrange the dough rounds on the baking sheet and bake for 6 minutes in the preheated oven. Remove from the heat and cover with a moist towel to soften. When cooled, slice in half to open the pockets.

I used a pizza stone, which worked great for baking them. And when it says moist towel, don't skimp on the moist! It really is necessary. Also, don't allow any creases when you're rolling them out. That's what prevents them from puffing up into nice open pockets. Enjoy!