WHOLE WHEAT PITA

We usually use these to make pita pizzas (tomorrow's recipe!) or cut them in wedges to dip in hummus.  Homemade means they don't have the additives that store bought baked goods often have.  Budget- friendly tip:  Yeast can be expensive in little packets.  I buy it in 1-pound packages and store it in the freezer in an airtight container.

 1 1/2 cups warm water

2 tablespoons olive oil

1 1/2 teaspoons honey or agave nectar

1 teaspoon salt

3 cups whole wheat flour

1 1/2 tablespoons gluten

1 tablespoon yeast

FOR 2-POUND BREAD MACHINE:  Place ingredients in a two-pound bread machine pan in the order given.  Put on dough setting.  After 5 minutes, check dough and add a little more flour or warm water if needed.  When finished, form into 8 equal balls and arrange on oiled baking sheets.  With floured hands, spread each ball into a 6 inch circle.  Let rise for 30 minutes.  Bake at 450 degrees for 10-12 minutes.  Makes 8 pitas.

TO MAKE BY HAND:  In a mixing bowl, dissolve yeast in warm water.  Stir in oil, honey or agave nectar, salt, gluten, and 2 cups of flour. Stir in enough remaining flour to make dough easy to handle.  Turn dough onto lightly floured surface and knead for a few minutes.  Place in oiled bowl and let rice for about 1 hour, or until it doubles in size.  Punch dough down and proceed as above for bread machine dough.