Tastiest and easiest Whole Wheat Pita

So, skip the mixer and just use a big bowl to start this dough. Once you can get it into a lump, push it outta the bowl and knead it. Give it love! It'll taste better!

Combine the following:
1tsp. Sugar,
1, 1/4oz pack active dry yeast
1 1/4 lukewarm h2O

Let rest for 10min after you give it a little stir.

Get out your wooden spoon! Or just flick on your mixer..but its a small amount of dough, so your hook might not catch.

Slowly add: 2c. Whole wheat flour
Then add:
1tbsp. Olive oil
2tsp. Salt

Add approximately 1 1/4-1/2 c all purpose flour
This is when the ball will start taking shape...
Then turn into floured surface and knead this dough is like taffy.
Set in lightly oiled bowl covered with a towel and let rise for 1 1/2-2 hrs until doubled.

Invert a pan in a 500 degree oven.

Punch dough down and turn back onto lightly floured surface. Divide the dough into 8 pieces(or 4 for giant pita!) shape into balls. Cover and let rest for 20 min.

Roll out with rolling pin or old wine bottle into 7-inch circles.

Slap onto inverted pan and bake until lightly puffed with a bit if browning in the edges.
Wrap with a towel to keep warm.

Mounds Bars for the masses!

This recipe had margarine in it originally and comes from page 118 of the booklet,  On the Corner. A Collection of Favorite Recipes from Katy's Korner tea room in Eureka Springs, Arkansas.

2 c. Graham cracker crumbs
1 stick unsalted butter
1/3 c. sugar
1 can condensed milk
2 c. coconut
1- 12 oz package semi-sweet chocolate chips

Mix graham crackers, butter (melted), and sugar together. and press into a 9x12" pan. Bake 12-15 min at 350 degrees.
Spread condensed milk, and coconut on baked crumb mixture and then sprinkle chocolate chips on top. Put back in over for 12 min or so then spread out the chocolate chips once you take the pan out of the oven.Cut into any size or shape once cool. Or get fancy and use cookie cutters.


This is deliciously addictive. So maybe prep up another batch while you are getting the first one in the oven.  It keeps tasty for 1 week, so store it in a Tupperware.