1-1/4 Soy Milk
2 tablespoons olive oil
1-1/s Cups bread flour
1-1/2 cups whole wheat flour
1-1/2 teaspoons sugar
3/4 teaspoon salt
1 teaspoon active dry yeast or bread machine yeast
1. Add ingredients to a 1-1/2- or 2-pound bread machine according to manufacturer's directions. Select dough cycle. When cycle is complete, remove dough from machine. Cover and let rest for 10 minutes.
2. Divide dough into 10 portions. Shape each portion into a smooth ball. On a lightly floured surface, use a rolling pin to roll each ball into a 6-inch circle. Cover dough and let rise about 30 minutes or until slightly puffed.
3. On a greased baking sheet arrange 2 to 3 dough rounds. Bake in a 450 degree F oven for 5 to 7 minutes or until bread is puffed and tops are beginning to brown, turning once after 3 minutes. Remove from oven. Cool on a wire rack. Repeat with remaining dough. To serve, cut pita rounds in half and fill with filling or wrap bread around filling. Makes 10 pita bread rounds.
To make without a Bread Machine: In a large bowl combine 1 cup of the flour (or use all-purpose flour) and the yeast; set aside. In a small saucepan, combine milk, oil, sugar, and salt; heat to lukewarm (115 degrees F to 120 degrees F). Add milk mixture to flour mixture; beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl. Beat 3 minutes on high speed. Stir in as much remaining flour as you can with a wooden spoon. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes); you may need up to 3 1/2 cups flour. Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until doubled in size (1 to 1 1/2 hours). Punch dough down. Cover and let rest 10 minutes. Continue with step #2.