Gwynne, we had "your" pita breads for dinner last night. My husband
pronounced the meal "gourmet" and said we should be serving this at our New
Year's party or something. I used 1 cup of whole wheat flour, as you
suggested. Since it was a cold damp day, the flour did not absorb much
liquid; as a consequence, I only ended up using about 2 cups of flour. No
matter. The dough had a wonderful feel to it, and even though I forgot
them during the first rising and came back a couple of hours later, they
were perfectly happy. I made 8 (ever the rebel, that's me! you said 6 or
12) and there are only three left for the freezer. Thank you, Gwynne!
I will repost the recipe separately, from MasterCook, for those who missed
it the first time around. (Thanks to Gwynne's instructions, I transfer all
my recipes into MasterCook now!)
I will devote another post to the stuffings we had with the pitas, because
this is going to be too long.
Ruth Hoffman ruthhoff@xxxxxxxxxxxxx
Lake Zurich, IL
"The real voyage of discovery consists not in seeking
new landscapes but in having new eyes." --Marcel Proust
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