More Cooking with Food Storage

Whole-WHeat Pita BREAD
2 tsp. yeast 2 1/2 C. whole-wheat flour
1 C. warm water 1 tsp. salt
Dissolve yeast in warm water. Add flour and salt, and stir to make a soft
dough. Knead well, adding a little flour if needed. Place in greased bowl.
Cover and let rise 15 minutes. Divide dough into 8 balls. Cover and let rise
10 minutes. Flatten each ball and use rolling pin to roll into a thin circle
(about 1/4-inch thick). Place on greased baking sheet. Bake at 500 for 4
to 6 minutes until puffed and lightly browned.
These pitas are perfect for chicken or turkey salad sandwiches. (See recipe
in Preserving Meats section.)
Quick Fried Bread
2 C. wheat or white flour
4 tsp. baking powder
1 tsp. salt
1/2 to 3/4 C. water
Mix dry ingredients. Slowly stir in water until a nice dough forms. Pull off
golf ball–size pieces and stretch into 5- to 6-inch circles. Fry bread in hot
oil, turning to cook both sides. Place on paper towel to drain excess oil. Use
for Navajo Tacos or as a treat with jam or honey spread on top.
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