When we moved to Amerikan Samoa we found it difficult to find whole wheat bread. Wheat bread is a staple in our diets - I can't start the day without my toast, well, yes I can....but is it worth it?

We tried going without but found that though man can not live by bread alone, a life isn't a life without it. I was able to find a place that had wheat flour and I started making our own. Word soon leaked out and my neighbor suggested that I make it for the upcoming farmers market. I did and it was a hit. I sold out in less then an hour. But that was just the beginning. People in our village started requesting it. Since I made it once a week anyway I just thought I would make a few extra loafs and call it good.

Well, news travels fast on the coconut express and soon I was spending all day making bread. One friend in the village even asked if we were running a bakery. Luckily we found a place that sold the flour bulk but then, one day, it was gone....all of it. You couldn't find wheat flour on the island - and if they did have it they wouldn't sell it. Ya, the stores wouldn't sell wheat flour. It was like powdered gold. We haven't been able to get it since so we are back to our original dilema....so, if you're reading this, consider this our message in a bottle. Don't send help, send wheat flour.

Freezer Bread / Pita Pockets
3 tb yeast
3/4 c warm water
1 tb sugar
6 c warm water
3/4 c oil
3 tb salt
1 c sugar
about 12 c whole wheat flour

In a bowl mix yeast, 3/4 c warm water and 1 tb sugar and set aside to activate the yeast. Next, in a large bowl or in a mixer pour in 6 c warm water, oil, salt, and sugar. Dump in 8 cups of flour. Now, add the rest of the flour 1 c at a time till it is doughy and sticky but doesn't stick to you. Knead for 10 minutes. Now place in an oiled bowl and let rise in a warm place for 1 hour.
Once it has risen, punch it down and divide into 10 equal loaves. Now, this is the moment of decision. What to do with the dough.

If you are making bread then place the dough in separate oiled loaf pans or on a cookie rack to make artisan bread. Let rise for another hour then bake on 350 for about 30 minutes or till it passes the thump test.

If you want to make pita pockets out of it, or some of it, then roll out each loaf in 3-5 rounds. Pre heat the oven to 500 degrees and place a cookie sheet in the oven upside down to heat up. Place your rounds (as many as will fit at one time) on the cookie sheet and spray around them with a water bottle. close the oven and let them puff up. The steam from the water helps them puff. Keep a constant eye on them. They will be done in less then 5 minutes.

If you want to freeze the dough then do this after the first rise. Place in a large Ziploc freezer bag. When you want to use it, pull it out and let it defrost on the counter. Once it is pliable, roll it into a pita or form into a loaf, let rise (it won't rise as much but it will still rise a bit) and bake as usual. Note, we turn the oven on for 5 minutes on 'warm,' then stick the dough in to rise. Be sure to turn the oven off though before the dough goes in.

Anyone who knows me knows I AM NOT a baker! This comes from despising exact measurements. This is why I failed math....1/4 is close to 1/3.....1,that's just 1 away from 2, that's close...what's the difference? I also can't stand following recipes exactly. It cramps my creative flowage. For most recipes I just read the recipe, get a general idea what it's supposed to taste like and then I let the buds lead. I go to the fridge and see what I have that would work and wait like everyone else to see what comes out at the end. I guess you could say I like surprises. This is why I'm a cook, not a baker.

Baking requires the letter of the law....I'm more of a spirit of the law kind of gal, if you know what I mean. This of course, has gotten me in trouble from time to time. For example, we were having the LDS missionaries over for dinner. One had previously mentioned that he loved Utah scones (ya, they're actually called that. To the rest of the world scones are more of a biscuit thing...I guess Utah's just a little different...in more than one way). Having been a missionary myself, I knew what it meant to have some comfort food every once in a while so I decided to make some. Well, after adding a pinch of this and a dash of that they were flat gobs of goo....this signaled they needed more flour, which made them hard rocks of goo. I thought they would soften as they cooked in the oil, so into the pan they went where 4 "scones" quickly soaked up ruffly a 1/2 quart of oil. The missionaries had just arrive so I had no choice but to serve them. One bite and oil came squirting out. The missionaries insisted they were delicious but I quickly took them back to the kitchen vowing to never bake again!

This is why Matthew is the baker at our house. Matthew is THE baker man - I love to watch him in the kitchen! rar! He makes these great pita pockets from a no-fail recipe for wheat bread. We've had some amazing meals with these pockets. This is just one to wet your whistle.

1 pita per person

sliced cucumber

1 carrot

sprouts

sunflower seeds

green onion

cabbage

cherry tomatoes

Homemade hummus or veganaise

Slice in half, toast, and open your pitas, Lather the inside with hummus (yum, you could stop right there). Now, in a food processor place everything but the sprouts and cherry tomatoes. Pulse once or twice just to chop everything but leave it chunky. Slice the tomatoes in half. Fill your pocket with the mixture and slip in a few tomato halves and sprouts. Can you just feel the raw goodness?