Homemade spelt pita bread
Homemade spelt pita bread
I have literally never met anyone that doesn’t love pita bread. A long time ago, I thought you could only enjoy this at a restaurant. For some reason, it never really occurred to me that you could make this at home. Well, you can, and it couldn’t be easier! Homemade spelt pita bread is not only simple, but fun to bake. My boys love watching it puff up in the oven within minutes. Obviously, their absolute favorite part was devouring the spelt pita bread straight from the oven.
Playing with flours
Most recipes call for white flour, it is the most commonly used flour. The next most popular flour is whole wheat, followed by white whole wheat and whole wheat pastry flour. I really like to experiment with different flours like almond flour, rice flour and spelt flour (just to name a few). Spelt flour is the perfect substitute for whole wheat flour. Spelt flour has many health benefits and has a nice light, yet hearty flavor to it. Homemade spelt pita bread will become a new favorite recipe.
Put it in a pocket
You can dip homemade spelt pita bread in Easy Homemade Hummus or split them open to reveal a cute little pocket.
You can put whatever you heart desires in your pita pocket.
Some of my family’s favorite fillings are :
nut butters and fruit
hummus and veggies
quinoa tabouleh salad and lettuce
vegan almond ricotta tomatoes and basil
A fun bread to make at home
These adorable homemade spelt pita bread pockets whip up from beginning to end in about 2 hours 20 minutes. Most of that time is waiting.
Once you have made the dough, let it rise in a warm spot in your kitchen. Next, you will divide the large dough ball into about 12 smaller sections. Once you have divided your dough, use a rolling pin to roll them into flat, round circles about 1/8-1/4 inch thick. Set aside and allow them to rise for about 10 more minutes, while you pre-heat your oven to a whopping 450 degrees. If you own a baking stone, this is a chance to use it. Place either your stone or your pan in the oven during the preheating so that it will be super hot. Place the rolled out pitas directly onto the stone/pan (as many as will fit) and let them bake for about 3 minutes. They will begin to puff up almost immediately. Once they are fully puffed up and golden brown, they are done.
|Cook Time:||4 min|
|Prep Time:||2 min|
|Total Time:||2 min|
|Yield:||1 dozen small pitas|
* 2 tsp yeast
* 1 tsp agave, maple, molasses or other liquid sweetener of choice
* 2 1/2 cups Spelt Flour
* 1 1/2 tsp good quality salt
* 1 tbls olive oil ( may sub avocado oil)
2. Place warm water into the bowl of a stand mixer
3. Sprinkle yeast over the water and let sit for about 5 min, Yeast should get spongey and bubbly
4. Add salt, and agave
5. Add 1 cup of spelt flour
6. Turn mixer on low with flat paddle attachment
7. Add reaming flour and switch to bread hook once dough becomes shaggy
8. Drip in oil
9. Allow the dough hook to knead the dough on medium for about 5 minutes or until a smooth shiny ball has formed
10. Take dough and place it in an oiled bowl, cover with a towel and place in a warm spot in your kitchen
11. Allow dough to rise for about 2 hours
12. Divide dough into 12 equal parts
13. Roll each ball into a flat disc
14. Place pita onto the palm of your hand and flip onto the preheated baking stone/pan, fitting as many on as possible
15. Bake for about 3 minutes until puffed up and golden brown
16. Place on a baking rack and cover with a towel while remaining pitas bake
17. Pitas are best eaten the same day, however, you may store them in an airtight container for up to two days.
18. Re-heat in the toaster or oven
19. May freeze pitas with a layer of parchment in between for up to two months. Re-heat in the oven