Darshana Thacker Wendel
Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.



Comments (6)
Any suggestions for Gluten Free?
What if you don’t have a dough hook?
What flour could I use for G.F.?
I grind my own organic wheat flour. Can I make it with just one kind of flour? Why the 2 blends?
My guess is that they were trying to lighten up the flour… straight whole wheat can produce heavy baked goods at times. I tend to use whole wheat pastry flour for things like this because it is so very light (but still whole wheat). If you can grind your wheat flour to that consistency I’d bet you’re all good.
Thank you so much for this recipe!! Now I can make my own pitas; so much better than the bought ones from the store!♡♡♡