- 1 pkg active dry yeast
- 1 ¼ c warm water (110Ã‚Â° to 115Ã‚Â°F)
- 1 ½ c bran cereal
- 1 ½ c all-purpose flour, divided
- ½ tsp salt
- ¼ c vegetable oil
- 1 c whole wheat flour
In large bowl of electric mixer, dissolve yeast in warm water, about 5 minutes. Add bran cereal, mixing until combined. On low speed, beat in 1 C all-purpose flour, salt and oil. Beat on high speed 3 minutes, scraping sides of bowl.
Using dough hook on electric mixer or by hand, stir in whole wheat flour. Continue kneading with mixer on low speed or by hand 5 minutes longer or until dough is smooth and elastic. Add remaining ½ C all-purpose flour, if needed, to make soft dough.
Divide dough into 12 portions. Roll each portion between floured hands into a very smooth ball. Cover with plastic wrap or a damp cloth; let rest 10 minutes.
On a well-floured surface, lightly roll one piece of dough at a time into 6" round, turning dough over once. Do not stretch, puncture or crease dough. Keep unrolled dough covered while rolling each dough piece. Place 2 rounds of dough at a time on ungreased baking sheet.
Bake in 450Ã‚Â°F oven about 4 minutes or until dough is puffed and slightly firm. Turn with a spatula; continue baking about 2 minutes or until lightly browned; cool. Repeat with remaining dough. Cut in half and fill.