Adventures in Reinventing Flatbread

So far, my adventures in reinventing flatbread have included:

- A dead sourdough starter
- Way too much whole-wheat flour
- A HOT blender (tip: don't use your blender to mill grain. Sometimes the internets lie)
- Leaving the yeast out of the pita recipe (steam-rising my eye!)
- Putting it back in the oven after dropping it on the floor
- The hottest damn oven I have ever used
- Excessive amount of aluminum foil

What have I learned?

Dense, unrisen, brown-edged flatbread is yummy, but proper sourdough and pitas with pockets would be yummier.

And 500F is really fucking hot.

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