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Hi Mildred - We haven't tested it, but I think you could use all bread flour or a/p flour in this recipe with a couple of caveats. You will lose the traditional "wheat-y" flavor of pita and it will be more like a flatbread. Choosing bread flour will maintain more of the "chew" expected in pita bread. Finally, because the recipe was developed with half wheat and half bread flour it's possible that, when made with all bread or a/p, the resulting dough may be wetter and too sticky (whole wheat flour absorbs more water so we would have accounted for that by adding extra water to the recipe). You may need to add a little more flour, a tablespoon at a time, to get the right texture. The dough should be just slightly sticky when it's ready. Good luck! Best, Lynn C.
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Hi Mildred - We haven't tested it, but I think you could use all bread flour or a/p flour in this recipe with a couple of caveats. You will lose the traditional "wheat-y" flavor of pita and it will be more like a flatbread. Choosing bread flour will maintain more of the "chew" expected in pita bread. Finally, because the recipe was developed with half wheat and half bread flour it's possible that, when made with all bread or a/p, the resulting dough may be wetter and too sticky (whole wheat flour absorbs more water so we would have accounted for that by adding extra water to the recipe). You may need to add a little more flour, a tablespoon at a time, to get the right texture. The dough should be just slightly sticky when it's ready. Good luck! Best, Lynn C.