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Peppy's Pita Bread
April 20, 2006

I have made this recipe a few times now. I use half whole wheat flour and half all purpose flour. My husband prefers the taste of these to the store bought brands, even though the first batch were hard as rocks. I have two main suggestions. First bake the pitas with a bowl of water on the bottom rack. Second, place pitas immediately in a paper bag, covering with a towel does not work. The second batch turned out soft and wonderful.

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