Whole wheat pita bread

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This recipe, which uses (roughly) half whole-wheat flour and half white flour, strikes the perfect balance between healthy rusticity and soft, pillowy pita heaven. (For more on our pita bread, see our story.) Unlike many versions, it does not require a stand mixer. Our recipe leans heavily on the technique so thoughtfully outlined by Annisa Helou in her pita recipe in Feast: Food of the Islamic World. It also draws from others by Claudia Roden (The New Book of Middle Eastern Food) and…

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