Adapted from Dr. Christopher's Every Woman's Herbal


* 2 cups warm water (about 110 F)
* 2 tablespoons honey
* 1 tablespoon dried yeast
* 1 teaspoon sea salt
* 1 teaspoon kelp (optional)
* 5-6 cups of freshly-ground whole wheat flour, as needed to make a dough that you can knead (you can also substitute some oat flour for some of the wheat flour - to make oat flour simply blend dry oats in a blender until you get a flour-like consistency).


Activate yeast by mixing the warm water, honey and yeast together. Set aside for 5-10 minutes.

Mix salt, kelp and about 4 cups of flour. Gradually add water from previous step.

Flour a clean surface, and knead until springy - add more flour as needed. Let rest 15 minutes.

Break off golf-ball sized pieces of dough, and roll out about 1/4 inch thick into tortilla-shaped circles.

Place on ungreased cookie sheet that has been sprinkled with cornmeal. Let rise about 30 minutes (it will generally rise best in about 80 F), during which you preheat your oven to 450 F.

Place sheets on bottom shelf of oven, and bake the pita breads for 5-8 minutes, just until they puff and solidify a bit. Remove and cool separately. If you don't have a lot of cookie sheets, let the breads rise on a cornmeal-sprinkled surface, and gently, gently place them on the cookie sheets as they become available. Makes 2 dozen pita breads. Cut in half across the circle to form two pockets. Stuff with Hummus and lots of fresh vegetables.

For our hummus recipe click here:

"Natural Healing with Herbs for a Healthier You"
Whole Wheat Pita Bread
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