Whole Wheat Pocket Bread

• 6 cups whole-wheat flour
• 1 tbsp. honey
• 1 tbsp. active dry yeast
• 2 cups water, very warm (120°F)

1. In a large bowl, mix 2 cups flour and yeast.
2. Mix the honey in the warm water.
3. Add the water to the flour mixture and beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
4. (Or beat 150 strokes by hand.)
5. Stir in enough flour to make soft dough.
6. Turn out onto a lightly floured board.
7. Knead until smooth and elastic, about 8-10 minutes, adding more flour if it is too sticky.
8. Place in bowl.
9. Cover and let rise in a warm place until doubled in bulk, about 1 hour.
10. Punch dough down, turn onto lightly floured board.
11. Cover, let rest 30 minutes.
12. Divide dough into 10 equal pieces.
13. Shape each into a ball.
14. On a lightly floured board, roll each ball into a 6 inch circle.
15. Place on a lightly floured baking sheet.
16. Bake on bottom rack of preheated 450F oven.
17. Bake about 5 minutes.
18. Tops will not be brown.
19. To brown tops, place under broiler 3 inches from heat, for 1 minute.

wholewheat flour, honey, active dry yeast, water

Taken from www.foodgeeks.com/recipes/9037 (may not work)