Whole Wheat Pita/Pocket Bread


2 Tbsp active dry yeast

1/4 tsp maple syrup

2 cups lukewarm water

1/4 cup applesauce

1 scant Tbsp sea salt

2 Tbsp dried minced onion

2 cups whole wheat flour

2 1/2-3 cups white whole wheat flour



Dissolve yeast and syrup in 1/2 cup of the lukewarm water and let sit for 10 minutes to proof.

Place the minced onions in another 1/2 cup of lukewarm water until ready to use.

After 10 minutes, add the remaining water, rehydrated onions in water, applesauce and salt and mix well.

Stir in the whole wheat flour one cup at a time; fold in 2 cups of the white whole wheat flour then add just enough flour gradually as you are mixing (or kneading by hand) until the dough is smooth and elastic and no longer sticky.  Shape into a ball, place in a bowl, cover with a cloth and let rise until doubled in bulk, approximately 60-90 minutes.

Punch down dough and turn it out onto a floured surface.  Knead 3-4 times, then divide into 8-10 equal pieces.  Shape each piece into a ball and let rest for 10 minutes.  Starting with the first ball you shaped, flatten each ball with a rolling pin to about 1/8 in thick.  Preheat oven to 500° and if using baking stones- place the stones in the oven during the preheat as well.  If using metal baking sheets, spray with a bit of cooking spray and dust with cornmeal then place the flattened pitas on the sheet.  Let rest until oven is heated.  Place filled baking sheets on the middle rack of the oven and bake for 5 minutes without opening.  Remove from oven if they are beginning to brown, but if they still smell a bit yeasty - leave for another 2-3 minutes.  Cool on racks, then fill with your favorite sandwich fillings or cut into wedges, season, bake and serve with Hummus.  To store wrap well.  Keep at room temperature if they will be eaten soon, or refrigerate/freeze. 

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