Updated: Sep 19, 2019
The perfect bread pocket! You can use it to swipe hummus of the plate or fill it up with all kind of goodness, This recipe is done mixing also whole grain to increase nutritional value but it does not harm the taste, actually it makes it better I think cause it adds texture. Also I used spelt flour bacause I enjoy the mild nutty flavor it has, you can use wheat flour istead if you prefer.
Recipe is for 4 units.
Let's get to work:
200 gram white spelt flour
50 gram whole spelt flour
7 gram dry yeast
1 tsp raw cane sugar
1 /2 -1 tsp salt (depends on you)
1 tbsp olive oil
120+40 ml water
Mix the yeast and sugar with 40 ml of water and let it sit for a few minutes.
After a few minutes mix all the ingredients in a bowl with the yeast mix and knead until you get an even dough. If it is too wet simply add a bit of flour to knead it well.
Place a towel over the bowl and let it sit for about an hour.
Divide into 4 equal size parts. Knead them a bit and then create nice smooth ball shapes (see picture above) and let it sit for another half an hour.
Use a roller to make those balls into a smooth disk with diameter of about 14 cm.
Pre heat the oven to 230 degrees. Bake the dough for about 4:30 minutes, after about 2-3 minutes you should be able the see the pita pocket being formed.
Pita bread gets dry very fast so better to cover with a towel or paper towels after you let it cool down for a couple of minutes. For next day consumption better to use an air tight box or bag.