Just made them and served them with a made up version of Salad Niçoise. Didn't have bread flour, so used 10 oz of the WWW flour, and 3.5 KAF AP flour. The dough was a bit on the wet side - but I left it like that. Had no problems with rising. My dough made nine pita breads - they were soft and delicious. I did not want to haul my pizza stone, so instead preheated the oven to 500F with my cast iron skillet. Slapped the pita on the skillet - it cooked just like a naan. Quick question about substituting completely with WWW flour - would the liquid amount need to be reduced? Thanks for another winning recipe in my household. My husband and I HAVE TO eat healthy - white flour is almost out. Alas - I am the card carrying member of the carboholic group!

• Reply