Not exact matches
Ate this
in whole -
wheat pita bread pockets Holy shiznit.
I subbed some
whole wheat flour of AP flour, but otherwise followed the recipe to a T. Every little
pita round turned out perfectly: each poofed up
in the oven and then when deflated and cool, each was soft and yeasty, slightly chewy — essentially exactly what I wanted out of the
bread.
all - purpose flour fat - free, less - sodium chicken broth Marsala wine or dry sherry brown rice sesame seeds natural peanut butter olive oil apple cider vinegar low sodium soy sauce sesame oil honey
whole wheat pita bread (8 pieces — 4 for Monday, then freeze the rest for Sunday) kalamata olives ketchup vegetable oil red pepper flakes 1 (14oz) can tomato sauce dried parsley dried basil dried thyme vegetable broth (1 quart) red lentils (1 cup)-- I usually find these
in the bulk aisle
I prefer
whole wheat flour
in pita bread, but particularly
in pita chips.
Bread, pasta, pizzas, pancakes, muffins, bagels,
pita bread (use
whole - grain,
whole -
wheat flours, and add 2 - 3 tsp of unprocessed
wheat bran, or substitute oat bran for one - third of all - purpose flour
in homemade
bread, muffins and other baked goods)