Excellent. I've made this recipe twice so far in one week, and both times I've used half whole wheat/half white flour with great success. The first time I rolled out the balls per instructions. The result was great - but I prefer a "breadier," thicker pita. So last night I used the same number of balls - just rolled them out only to the size that I desired. Fantastic! I also decided to roll them out and pop them right in the oven, without waiting the prescribed 30 minutes. Worked like a charm. Couldn't be more pleased. I'll try increasing the wheat flour next as another experiment.
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Excellent. I've made this recipe twice so far in one week, and both times I've used half whole...