Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.see more from this author
I substituted 1 Tb of maple syrup, since I didn’t have date paste. It turned out really well – soft and delicious! Store bought pita now tastes like cardboard in comparison…..I will be making this often.
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!♡♡♡