Pocket Bread

Last night I made some fantastic whole wheat pocket bread. I was so pleased with how it turned out. Aaron complimented it about 30 different times, so I think it was a hit with him as well. AND my boys ate it and asked for more. So that's how I came to the conclusion that it was fantastic. ;) We stuffed it with hamburger, spinach, tomatoes, avocado, and feta cheese. And today for lunch I just made a normal turkey sandwich inside of it. So good. I'm in love.

1 Tbsp yeast
1 Tbsp honey
2 1/2 cups warm water
1 1/2 tsp salt
1 Tbsp oil
6 to 7 cups whole wheat flour

Dissolve yeast and honey in water in large bowl; let stand until bubbly. Add salt, oil, and 6 cups flour. Knead 5 to 10 minutes, adding additional flour if needed. Let rise 1 hour or until double in bulk. Punch down; divide into 20 equal portions. Roll each portion into a ball; roll out into circles on floured surface to 1/4 inch thickness. Place on greased baking sheet; let rest for 30 to 45 minutes, then turn over. Bake at 450 degrees for 8 to 10 minutes, turning pans halfway through. Pitas should be puffed in the middle and only slightly browned. To keep them soft, place inside a brown paper bag to cool, or eat them warm. Recipe may be halved or doubled. May divide dough into 12 portions for larger pitas.

These freeze well and are great to have around for quick meals or bag lunches. Freeze wrapped in foil and thaw, still wrapped, at 350 for 15 minutes.