100% Whole Spelt Pita Bread
A healthy pita bread variation made from one hundred percent whole spelt and sourdough starter. Whole spelt pita bread is hearty, a perfect accompaniment to meals.
Servings: 8 pitas
Equipment
- Gas burner
- Rolling Pin
- Flat pan or tawa
Ingredients
- 400 g whole spelt flour
- 240 g water
- 4-5 g salt (roughly 1 tsp)
- 1 tbsp sugar optional
- 12 g oil (1 tsp)
- 40 g active sourdough starter
- additional flour for rolling
Instructions
- Combine all ingredients in a bowl and knead to form a cohesive dough.
- Perform 2-4 stretch and folds at 20-30 minute intervals.
- Bulk ferment for 5-10 hours (adjust depending on room temperature and strength of starter). When ready, the dough should have at least doubled.
- Punch down dough, and divide into 8-10 equal pieces. Form each piece into a round sphere, pinching to make the spheres seamless. Press down into patties.
- Working with one or two rounds of dough at a time, roll out into 3-5mm thick circles, lightly flouring and turning and flipping the dough the entire time.
- Heat up a flat pan or tawa over medium high heat (7-8 out of10). Gently transfer rolled out pita to the pan, cook 30-40 seconds eachside. There should be some minor bubbles and grooves in the flatbread but no major puffing at this point. Turn off the heat.
- Gently move the par-cooked pita bread onto a gas burner. Ignite the flame to high (8-9 out of 10); the pita should puff up almost immediately (within 1 or 2 seconds) and steam profusely. Cook the pita for 20-30 seconds, and then flip and cook 20-30 seconds on the other side, moving the pita around with a pair of metal tongs or chopsticks as needed for even charring. Turn off the flame.
- Transfer the cooked pita to a clean kitchen towel while still warm. Wrapping the pita breads in a kitchen towel will help keep them soft.
- Roll out and cook the remaining rounds of dough one at a time in the same fashion.