The last couple of days have been "I am going to try new things". I have been not feeling well for a while now. I have found out that my gallbladder function is 6.5% instead of 30%. The GOOD news is that it isn't infected, I don't have obstructions, gallstones (Thank you cleanse!!) or peritinitis. The BAD news is that I will probably have to eventually have it taken out. But the ball is in my court. Right now I am controlling things with my diet, but that means, I am basically eating VEGAN (or as my dh says, you aren't eating anything that tastes good, lol!) Anyway, I found a recipe for Whole Wheat Pita Pockets that it wonderful and I enjoyed some today. It is a nice break from sliced bread, although I don't mind. Anyway, Hope to share it with you all! BTW I used Ezekiel flour. Ezekiel has a ton of beans and different grains to give it the highest fiber content and is VERY filling!!!!

Whole Wheat Pita Pockets

1 1/4 cup warm water
1 tablespoon oil
1 teaspoon salt
2 teaspoons sucanat
2 3/4 cups whole wheat flour (I used Ezekiel)
1/3 cup gluten*
1 1/2 teaspoons dry yeast

Instructions:
1. In a large bowl, combine first 4 ingredients. Add the gluten and 1 cup of the flour, along with the yeast, and stir to mix. Add remaining flour and knead to make a soft dough. (Add additional flour if necessary during kneading.)

2. Put your dough into a bowl, lightly oil the top, and cover. Set in a warm place to rise, until almost about an hour. I like to turn my oven on for a minute or two, then turn it off, and let the dough rise in there, since our house is cool.

3. Punch dough down and turn onto a lightly floured surface. Using a sharp knife, cut dough into 8 equal pieces. Form each piece into a ball. On a lightly floured surface, roll each ball into a 6- or 7-inch circle.

4. As you roll the rounds, set them aside on a lightly floured countertop or table, and cover loosely with a towel. Let rise for about 25-35 minutes, until slightly puffy. (The rounds will still be thin though! :D)

5. Preheat oven to 500 degrees. Place 2 rounds, side-by-side, onto a wire rack, such as is used for cooling things. Place rack in the middle of the oven. Bake for 4-5 minutes, until puffy and just slightly browned. (If bread is too browned, it will be dry and not pliable.)

6. Remove rack from oven and immediately wrap/layer pita breads in a damp towel, to soften. Continue baking the remaining breads, layering them between damp towels as soon as they're baked. Allow breads to completely cool.

7. Cut pita breads in half, or split the top edge, and fill as desired. :)

8. Store pitas in a plastic zipper bag in the fridge for a few days, or place in the freezer for longer storage. To re-warm pitas, wrap them in a damp towel and then wrap in foil. Place in a warm (200-250 degree) oven for about 20 minutes.