Thanks for checking with us, Anuja! We'd recommend starting with up to a 50% substitution of Whole Wheat Flour for the All-Purpose Flour that's called for. Whole Wheat Flour behaves a little differently and is thirstier (the higher gluten-forming protein absorbs more water) so that if you decide to bump up the swap past 50%, you'll also likely need to add more water by the teaspoon until you get the right dough consistency. Happy baking!

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