When planning my weekly meal plan I try to allow for the unexpected so I am always prepared to make Whole Wheat Pita Pockets.
Whole Wheat Pita Pockets
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 Whole Wheat Pita Pockets 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.
These Whole Wheat Pita Pockets 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.
Whole Wheat Pita Pockets Recipe
- 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.