» King Arthur Flour, Whole Grain Baking, page 149. — Very good.
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Whole Wheat Pita
Like most of the breads in this book, this one is half bread flour, so not 100% whole wheat. My dough was a little wetter than it should be, and a little too salty for my taste. I'll try it again, though, and see whether the fault is with the recipe or with the cook. In any case, this made a good pita.
The instructions call for a baking stone and peel—I wish they had offered an alternate method for those of us without this equipment. [ 08.08.07 ]