When planning my weekly meal plan I try to allow for the unexpected. You know the days when your kids “forget” to tell you about a parent-teacher conference, or you spend half of the day at the pediatrician’s office waiting to be called back for a sick visit. It is never boring when you are trying to raise a family.
Last week we had a car break down, an illness go through the house, and the playoffs for my oldest. Planning ahead helps me deal with all of the chaos.
I try plan my meals in advanced because living in a household with food sensitivities it is a lot cheaper to make your own verses buying. This is true even if you are not even trying to buy allergen-free. This pita pocket recipe is great for filling in when I forgot or ran out of time to throw ingredients in the bread maker.
It is simple and delicious sandwich maker that is very versatile. We use it for a variety sandwich options from a simple peanut butter and jelly to pimento cheese and tuna salad. I personally like to add refried beans and taco toppings for a little variety in my weekday lunches. They are also great as substitute crust for personal pizzas.
This recipe uses whole wheat flour which is a great way to get whole grains in the kids without them noticing. I love to use white whole wheat. It is all of the nutrition and fiber of regular whole wheat but looks and tastes more like white flour.
- 1 1/4 cups hot water (not boiling)
- 1 package (2 1/4 tsp.) yeast
- 2 tsp. sugar
- 2 cups white whole wheat flour
- 1 tsp. salt
- additional 1 1/2 cups white whole wheat flour
- Mix the water, yeast, and sugar together in a large glass bowl. Let stand for 2 minutes. Then add the salt and flour and stir well until combined.
- Add the 1/2 cup of the extra flour and stir again. On a lightly floured surface, knead the dough for 5 minutes. Separate into eight balls, roll them out to 4 to 5 inches wide and put on a oiled or lined baking sheet. Let rise in a warm place for thirty minutes.
- Preheat oven to 400° F. Bake for about 8 minutes. After baking, let cool for 5 minutes before cutting.