So Sleepy…

Augh my kids have taken to sleeping in my bed…yup all three of them and I swear to all high holy heaven that it doesnt matter one touch how many times I move them back to their beds I am the one that ends up sleeping in their room! I am also extra tired because its been two weeks no coffee and 1 week no sugar 🙂
No sugar makes for some interesting work with cooking! I decided last night I love being a broke foodie because it leaves me with the oppurtunity to learn how to cook the foods I love soo much! Last nigh for a grand total of $1.00 I made 16 whole wheat pitas with are you ready for whole wheat, yeast, salt and water! Nothing extra nothing preserving it, just straight up healthy flat bread 😀 ( I will be including the recipe 🙂 )
CJ may have a side job tonight to pull in extra cash to pay off the truck which puts me beyond estatic as that is our last debt and then it is all saving to buy land 😀 its amazing! 9 Months ago we foreclosed and in 25 months or less we will own land and be building a house! WITH CASH!!!

Yummy Pitas

per pita 
Makes sixteen 8- inch 
pita breads 
per pita: 
173 calories, 4g fat 
(.5g saturated), 
32g carbohydrates, 
3g fi ber, 5g protein 
2 1/2 cups warm water (105°F to 115°F) 
One 1/4-ounce packet active dry yeast (not instant) 
4 cups whole-grain  whole-wheat fl our 
2 1/2 teaspoons fi ne salt 
2 tablespoons extra-virgin olive oil, plus more for cooking 
About 2 cups unbleached  all-purpose fl our 
1. Prepare the sponge for the dough: Mea sure the warm water in a 1-quart 
glass mea 
suring cup, sprinkle the yeast on top, stir with a fork until dis- 
solved, and let stand for 5 minutes. Place 3 cups of the  whole-wheat flour in a 
large mixing bowl. Pour in the yeast mixture and stir for 2 minutes with a 
wooden spoon. Cover the top of the bowl with plastic wrap and let stand for 
30 minutes at room temperature. The mixture will be bubbly. 
2. Sprinkle the salt and drizzle 1 tablespoon of oil on top of the sponge and 
stir to incorporate. Stir in the remaining cup of whole-wheat flour. Add 1 cup 
of the unbleached all-purpose flour and stir until almost incorporated (the 
dough will become difficult to stir). Using the spoon, turn the dough out 
onto a work surface and knead, dusting with about 12 cup or more of the re- 
maining all- purpose flour, until the dough is smooth and slightly sticky, 
about 8 minutes. (Reserve the remaining flour for rolling out.) 
3. Wash and dry the bowl. Pour in the remaining tablespoon of oil, add the 
dough, and turn to coat in the oil. Cover the bowl snugly with plastic wrap 
and let stand in a  draft-free area until the dough is doubled in bulk, about 
40 minutes. 
4. Roll out and bake the pita: Place a 10-inch cast-iron skillet or a griddle over 
medium heat. Turn the dough out onto a work surface and cut in half. Re- 
turn one piece of dough to the bowl. Cut the remaining dough into 8 equal 
pieces and roll, using a cupped hand, into balls. Lightly flour the work sur- 

face. Flatten a dough ball with your hand and then roll out with a rolling pin 
to a thin 8-inch circle. 
5. Add about a teaspoon of oil to the skillet and spread around with a crum- 
pled-up piece of paper towel to coat. Set a timer for 2 minutes and carefully 
lay the dough round flat in the pan. Cook for about 20 seconds, until bubbles 
appear on the surface. Flip with a metal spatula; the bread will begin to puff. 
When it stops growing, flip again and it will puff more. Continue cooking, 
flipping once or twice more until the timer goes off. Transfer the cooked pita 
to a kitchen towel and wrap to keep warm. (You may need to adjust the tem- 
perature of the pan, depending on the heat of your stove. The heat needs to 
be hot enough for the pitas to puff, but you don’t want them to burn.) Repeat 
rolling out and cooking with the remaining 7 dough balls, making sure to oil 
the skillet before cooking each pita, and then repeat the process with the re- 
maining half of the dough, making 16 pitas in all. 

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