Put all
ingredients into the breadmaker except for
the cornmeal (used for baking) per
instructions for your breadmaker. Use whole
wheat cycle. At the end of the rising cycle
take the dough out and put on counter to
rest for 10 minutes. Oil 2 large baking
sheets and sprinkle with the cornmeal. Cut
dough into 8 (or 12 for smaller ones) equal
portions.
Flatten
each piece in a 5" circle with floured hands
or a floured rolling pin. Place on cookie
sheets. Preheat oven to 475 degrees. Place
one cookie sheet on the lowest rack and bake
for 4-1/2 minutes. Move it to the top rack
and put second cookie sheet on the bottom
rack, for 4-1/2 minutes. Move cookie sheet
on bottom to the top and take out cookie
sheet on the top.
Stack the
done pitas and wrap them in a dry towel.
Wrap a wet towel around the dry one. Add the
second batch, when they come out. Allow the
pitas to cool completely in the towels
before removing and wrapping for storage. |
