Whole-Wheat Pita Bread
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By Andrew JanjigianAppears in Cook's Illustrated September/October 2018
The tender chew and complex flavor of fresh-baked pitas are revelatory. Once you've experienced homemade, you'll swear off supermarket rounds for good.
WHY THIS RECIPE WORKS
Our recipe creates tender, chewy pitas with perfect pockets, every time. We start with a 50/50 combination of high-protein bread flour, which encourages pocket formation and increases the pita's chew, and whole-wheat flour, which contribute...
