Whole Wheat Pitas
3 cups whole wheat flour
1 teaspoon salt
1 1/2 cups warm water
1 teaspoon raw honey (optional)
Mix flour and salt, add water (with honey in it, if desired) slowly and knead 20 minutes. (A stand mixer or food processor works good.)
Pinch dough into 12 golf sized balls, cover with damp cloth or place in closed plastic container.
Roll to 7″ diameter on floured board, careful not to thin edges.
Heat seasoned pan on medium…medium high.
Put first pita on hot pan for about 15-20 seconds. Flip.
Press against pita with clean dishcloth (wadded up in hand) to help form steam bubbles. (Be careful not to get burned.)
Brown lightly. Turn again if getting too brown.
When sides are completely separated, serve immediately or store in clean brown paper bag. Do not allow to dry out.
With the time change, singing will begin at 5:00 p.m. beginning Sunday, March 11th. Come one, come all.