1 tbsp. yeast
1 tbsp. honey or sugar
2 1/2 c. warm water
1 1/2 tsp. salt
1 tbsp. oil
6 to 7 c. whole wheat flour

Dissolve yeast and honey in water. When bubbly, add salt, oil and 6 cups flour. Knead 5 to 10 minutes, adding more flour if necessary. Let rise until doubled, about 1 hour. Punch down and divide into 12 to 20 equal pieces, depending on how large you want the pitas. Roll each into a ball and roll out on a floured surface about 1/4 inch thick.

Place circles on greased cookie sheets and let rest 30 to 45 minutes. Heat oven to 450 degrees. Just before baking, turn the pitas over. Bake 8 to 10 minutes, switching position of pans halfway through. The pitas should be puffed in the middle and only slightly browned. To keep them soft, place them inside of a paper bag to cool, or eat them warm. Recipe may be halved or doubled.

These freeze well and are great to have on hand for quick meals or bag lunches. Freeze wrapped in foil and thaw, still wrapped at 350 degrees for about 15 minutes.

To serve, slice in half and fill with traditional meat balls, kabob meat or marinated vegetables and yogurt or your favorite sandwich filling. Or use as taco shells or to scoop up chili or stew. Also great for individual pizzas.

If you want to be assured of each bread forming a pocket, try baking them on hot ceramic tiles (extra unglazed floor tiles for instance), place in oven before preheating.