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Makes 8 servings


  • 1 tablespoon sugar
  • 1 package dry yeast
  • 1 cup plus two tablespoons warm water (100-110° F)
  • 2 ¼ cups all-purpose flour
  • 1 cup whole wheat flour, divided
  • 2 tablespoons sour cream
  • 1 tablespoon olive oil
  • ¾ teaspoon salt
  • Cooking spray


Dissolve sugar & yeast in warm water; let stand 5-10 minutes. Lightly spoon flours into dry measuring cups, leveling with a knife. Add all-purpose flour and ¾ cup whole wheat flour, sour cream, oil, and salt to the yeast mixture. Beat with a mixer at medium speed until smooth.

Turn dough out onto a flour surface. Knead until smooth and elastic, about 10 minutes. Add enough of the remaining whole-wheat flour (one tablespoon at a time) to prevent dough from sticking to hands. Dough should feel sticky but not stick to hands. Place dough in a large bowl coated with cooking spray, turning to coat all dough. Cover with a dish towel and let rise in a warm place free from drafts for 45 minutes. Dough should double in size.

Preheat oven to 500°. Position oven rack on the lowest shelf. Divide dough into 8 portions. Working with one portion at a time, gently roll each portion into a 5 ½ inch circle. Place four dough circles on each of two baking sheets, sprayed well with cooking spray. Bake one sheet at a time for 8 minutes or until puffed and browned. Cool on a wire rack.

Nutrition analysis per serving: 210 calories, 3 g fat, 6 g protein, 40 g carbohydrate, 3 g fiber, 230 mg sodium

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