1pkg active dry yeast
1 1/4 cups warm water 110-115 degrees F
1 1/2 cups Kellogg's All Bran cereal
1 1/2 cups all purpose flour
1/2 tsp salt
1/4 cup vegetable oil
1 cup whole-wheat flour
In large electric mixer bowl dissolve yeast in warm water (aprox 5 mins). Add the cereal mixing until combined. On low speed, beat in 1 cup of the all-purpose flour, salt and the oil. Beat on high speed 3 minutes scraping sides of bowl.
Using dough hooks on mixer or by hand, stir in whole-wheat flour. Continue kneading with mixer on low speed or by hand 5 minutes longer or until dough is smooth and elastic. Add the remaining all-purpose flour, if needed to make soft dough
Divide dough into 12 portions. Roll each portion between floured hands into a very smooth ball. Cover with plastic wrap or a damp towel. Let rest 10 mins.
On a well-floured surface, lightly roll one pc of dough at a time into 6 in rounds, turning dough over once. Do not stretch, puncture or crease dough. Keep unrolled dough covered. Place two or 3 rounds of dough at a time on ungreased baking sheet.
Bake at 450F about 4 mins or until dough is puffed and slightly firm. Turn with spatula; continue baking about 2 minutes or until lightly brown. Repeat with remaining dough. Cool. Cut in half and fill with filling.
Per serving 2 pita halves 150 calories, 5g fiber, 5g fat.
If you store these in the fridge, I recommend you put in the micro for a few seconds before trying to cut and open them. If you do it cold it doesn't work so well, but warm they open right up.
1 1/4 cups warm water 110-115 degrees F
1 1/2 cups Kellogg's All Bran cereal
1 1/2 cups all purpose flour
1/2 tsp salt
1/4 cup vegetable oil
1 cup whole-wheat flour
In large electric mixer bowl dissolve yeast in warm water (aprox 5 mins). Add the cereal mixing until combined. On low speed, beat in 1 cup of the all-purpose flour, salt and the oil. Beat on high speed 3 minutes scraping sides of bowl.
Using dough hooks on mixer or by hand, stir in whole-wheat flour. Continue kneading with mixer on low speed or by hand 5 minutes longer or until dough is smooth and elastic. Add the remaining all-purpose flour, if needed to make soft dough
Divide dough into 12 portions. Roll each portion between floured hands into a very smooth ball. Cover with plastic wrap or a damp towel. Let rest 10 mins.
On a well-floured surface, lightly roll one pc of dough at a time into 6 in rounds, turning dough over once. Do not stretch, puncture or crease dough. Keep unrolled dough covered. Place two or 3 rounds of dough at a time on ungreased baking sheet.
Bake at 450F about 4 mins or until dough is puffed and slightly firm. Turn with spatula; continue baking about 2 minutes or until lightly brown. Repeat with remaining dough. Cool. Cut in half and fill with filling.
Per serving 2 pita halves 150 calories, 5g fiber, 5g fat.
If you store these in the fridge, I recommend you put in the micro for a few seconds before trying to cut and open them. If you do it cold it doesn't work so well, but warm they open right up.
