rebecca's pocket

Like most of the breads in this book, this one is half bread flour, so not 100% whole wheat. My dough was a little wetter than it should be, and a little too salty for my taste. I'll try it again, though, and see whether the fault is with the recipe or with the cook. In any case, this made a good pita. The instructions call for a baking stone and peel—I wish they had offered an alternate method for those of us without this equipment. [ 08.08.07 ]