Pita Bread

1 cup warm water (110 F)
1 tablespoon fructose
1 package dried yeast (1/4 oz.)
3 cups whole wheat flour
1-1/2 teaspoons sea salt
1 tablespoon cold pressed olive oil


Put warm water in a small bowl. Add fructose and mix
well. Dissolve yeast in water mixture and let stand for about
10 minutes.
Add flour, salt, oil, and water mixture and knead for 10
minutes. Add more flour if sticky. Place dough into a large
bowl coated with oil. Cover with a damp towel and let rise in
a warm place for 1 hour.
Punch dough down, turn it out, and knead again for 2
minutes. Divide into 6 equal parts. Form each part into a
round dough ball. Place dough ball in oil bowl again and let
rise for another 15 minutes.
Preheat oven to 475 f.
Roll each ball out to about 1/4 inch in thickness. For
thinner or thicker Pita's, roll the dough out thinner or thicker.
Place them on an ungreased cookie sheet and bake on
lowest possible oven rack for 8-10 minutes or until they are
puffed and golden brown.