Bran Pita Bread
|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||1 1⁄4 Cup (20 tbs) (110 To 115 Degrees Fahrenheit)|
|Cereal||1 1⁄2 Cup (24 tbs)|
|All-purpose flour||1 1⁄2 Cup (24 tbs), divided|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
In large bowl of electric mixer, dissolve yeast in warm water, about 5 minutes.
Add cereal, mixing until combined.
On low speed, beat in 1 cup of the all-purpose flour, the salt and oil.
Beat on high speed 3 minutes, scraping sides of bowl.
Using dough hooks on mixer or by hand, stir in whole wheat flour.
Continue kneading with mixer on low speed or by hand 5 minutes longer or until dough is smooth and elastic.
Add the remaining 1/2 cup all-purpose flour, if needed, to make soft dough.
Divide dough into 12 portions.
Roll each portion between floured hands into a very smooth ball.
Cover with plastic wrap or a damp cloth; let rest 10 minutes.
On a well-floured surface, lightly roll one piece of dough at a time into 6-inch rounds, turning dough over once.
Do not stretch, puncture or crease dough.
Keep unrolled dough covered while rolling each dough piece.
Place 2 rounds of dough at a time on ungreased baking sheet.
Bake in 450°F oven about 4 minutes or until dough is puffed and slightly firm.
Turn with a spatula; continue baking about 2 minutes or until lightly brown; cool.
Repeat with remaining dough.
Cut in half and fill with a vegetable or meat filling.