High protien, wheat pitas

1 cup warm water
2 1/2 tsp yeast granuals
1 tbsp molasses
1 tsp salt
1 1/2 cups whole wheat flour
1 1/2 cups soy flour (or all-purpose if soy can't be found)
cornmeal
PAM spray

Mix water, yeast, molasses, and salt. Let sit 5 to 10 minutes. Combine with the flours in a mixer with the dough hook attached, or knead by hand. Rise in a mixing bowl sprayed with PAM, covered with a towel, for one hour. Divide into 6 balls. Roll each on a lightly floured surface with a rolling pin until flat. Spray a baking sheet with PAM and dust with cornmeal. Lay the flat dough rounds on the sheets, cover with a towel, and let rise 30 minutes. Preheat the oven to 450 degrees. Bake pitas 6 minutes, or until they start to puff and brown. Remove from the oven and cover with a slightly dampened towel to soften. When cool, cut each pita in half. Those that did not automatically form a pocket can be carefully sliced to form a pocket using a sharp filet knife. Stuff with your favorite filling and enjoy! I like mine filled with garlic hummus and cucumber slices. Or fresh sliced tomato and feta cheese. They are good filled with a slice of cheddar cheese and toasted too!

Number of Servings: 12

Recipe submitted by SparkPeople user ROBYNWOLFE.