Whole Wheat Pita

You may notice that these recipes are not 100% whole wheat; that's because whole wheat has less gluten and the texture isn't as pleasant for most people. (Some recommend adding gluten, but it doesn't seem to make much of a difference to me.) The only whole wheat yeast breads I make regularly are this one and the following one.

This is from Julia Child's Baking with Julia via emeril:
Whole Wheat Pita Bread

• 1 teaspoon active dry yeast
• 2 1/2 cups tepid water
• 2 1/2 cups whole wheat flour
• 1 teaspoon salt
• 1 tablespoon olive oil
• 2 1/2 to 3 1/2 cups unbleached all-purpose flour
• Stir yeast and water together in large bowl. Using a wooden spoon and stirring in one direction, stir in the whole wheat flour about a cup at a time; then stir 100 times, or until mixture looks smooth. Cover the sponge with plastic wrap for at least 30 minutes or up to 8 hours (longer resting is better) in a cool place. A rest will give it a fuller flavor.
• Sprinkle the salt over the sponge and then stir in the olive oil, mixing well, again stirring in the same direction. Add the all-purpose flour (or the rest of the whole wheat flour) a cup at a time, mixing until the dough is too stiff to stir with the spoon. Turn dough onto a lightly floured work surface and knead it mixing until smooth and elastic, 8 to 10 minutes. The dough will be moderately firm and have a slight sheen.
• Clean the mixing bowl, dry it, and coat it lightly with oil. Transfer the dough to the bowl and turn the dough around to oil its surface and cover tightly with plastic wrap. Let the dough rise at room temperature for 2 to 3 hours, or until double in bulk.
• (You can make the dough ahead to this point (or proceed with half a recipe) and keep it refrigerated for up to a week. Pack dough in a plastic bag at least three times as big as the dough, seal. Bring to room temperature when ready to bake.)
• Deflate the dough by kneading it briefly. Cut dough into desired-size pieces and shape each into a ball. On a lightly floured work surface, press down with fingers, then with rolling pin, roll dough from center out to about 1/4-inch thick. Bake in preheated oven 450 degrees for 3 to 5 minutes. Makes about 1 dozen or more -- depending on size of each pita.

Per serving: 209 calories; 2 g fat (0.3 g saturated fat; 9 percent calories from fat); 42 g carbohydrates; 0 mg cholesterol; 196 mg sodium; 7 g protein; 4 g fiber.

I cook these on my unglazed tiles (see the baguette entry below).

Once in a great while I have tried cooking a single one of these in the morning, then for lunch I have them with:
Black Bean Hummus & Carrot Slaw

• 2 cans (about 15 oz./425 g each) black beans, drained and rinsed well (or boil the beans yourself)
• chopped salted roasted almonds to taste
• vinegar to taste
• garlic, minced or pressed
• ground cumin to taste
• Combine these ingredients and mash with a potato masher or fork until hummus has a spreadable consistency.
• Combine:
• shredded carrots
• crushed red pepper flakes
• vinegar and oil

Serve together on pita.