This recipe appeared in a Facebook post and I only had all purpose flour (not KA brand) on hand, but I tried it. We really liked them and I'll be making them again! My question is, can I use whole wheat flour for these, either white or brown? Would I use 100% WW in the recipe or some proportion of WW and unbleached flour? Also, how flat should the rounds be before they go in the pan? The first side I cooked was flat, but they didn't spread much and after flipping, the second side was more like a little mound. My breads were thicker like biscuits in shape, rather than flat breads. But boy, were they delicious!

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