whole wheat pita

2-1/4  cups		whole wheat flour
2-1/2  teaspoons		quick yeast
1  teaspoon		salt
1-1/2  teaspoons		olive oil
1  cup		water

Tip: For nutritional information on all the ingredients in whole wheat pita just click on each ingredient name. Then adjust the serving size for any whole wheat pita ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Mix together all the dry ingredients and then blend in the water and 1 tsp oil with a wooden spoon. Turn out onto a floured surface and knead until smooth and elastic, then place in a bowl oiled with the remaining 1/2 tsp olive oil and set to rise. Turn out and press out air, then divide into 10 parts and roll out into thin rounds about 1/8 inch thick. Set pita on large floured baking sheets and preheat over to 500. Put one oven rack in the lowest position and the other in the highest. When oven is hot, put one sheet on the lowest rack an bake 4 minutes. Then transfer it to the top and place another sheet on the bottom rack. After 4 minutes, pull out the first sheet, move the second and add the 3rd. When the pit come out, set them between clean towels to cool.