{"id":44574,"date":"2017-07-31T12:50:06","date_gmt":"2017-07-31T16:50:06","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=44574"},"modified":"2017-07-31T12:50:06","modified_gmt":"2017-07-31T16:50:06","slug":"whole-wheat-pita-bread%e5%85%a8%e7%b2%92%e7%b2%89%e3%83%94%e3%82%bf%e3%83%91%e3%83%b3","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=44574&lang=en","title":{"rendered":"Whole Wheat Pita Bread<br>\u5168\u7c92\u7c89\u30d4\u30bf\u30d1\u30f3"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44582 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/46-4.jpg\" alt=\"\" width=\"510\" height=\"365\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/46-4.jpg 768w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/46-4-450x322.jpg 450w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>The whole wheat wrap in the previous post was store-bought, but most of the bread we eat at our house are made home (by me).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44576 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/26-3.jpg\" alt=\"\" width=\"512\" height=\"365\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/26-3.jpg 768w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/26-3-450x322.jpg 450w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44578 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/28-7.jpg\" alt=\"\" width=\"512\" height=\"365\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/28-7.jpg 768w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/28-7-450x322.jpg 450w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44577 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/30-6.jpg\" alt=\"\" width=\"512\" height=\"365\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/30-6.jpg 768w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/30-6-450x322.jpg 450w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/p>\n<p>Baking is a kind of an art project to me.<\/p>\n<p>I get to use my hands to create something.<\/p>\n<p>Something pretty awesome.<\/p>\n<p>I really enjoy the process.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44579 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/37-8.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>This whole wheat pita bread is dark, imperfectly round, and beautiful in its own way.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44580 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/41-5.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/41-5.jpg 546w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/41-5-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>I&#8217;ve learned from my past mistakes, and now I wrap them in a cotton towel when they are just out of the oven to keep the moisture inside and help them stay soft. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>The whole wheat wrap in the previous post was store-bought, but most of the bread we eat at our house are made home (by me). Baking is a kind of an art project to me. I get to use my hands to create something. Something pretty awesome. I really enjoy the process. This whole wheat [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,28,29],"tags":[],"class_list":["post-44574","post","type-post","status-publish","format-standard","hentry","category-bread","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44574","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=44574"}],"version-history":[{"count":5,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44574\/revisions"}],"predecessor-version":[{"id":44602,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44574\/revisions\/44602"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=44574"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=44574"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=44574"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}