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Whole grain spelt pita

Serving amount: 16 pitas
Preparation time:  15-20 min
Rising time: 1.5-2.5 h
Baking time: 30 min

Ingredients

500 g whole wheat spelt flour
1 tsp salt
2 tsp dry yeast
3 tbsp extra virgin olive oil
250 ml of lukewarm water (30-40 ° C, so that the yeasts do not die)

Preparation

  1. Mix all ingredients together in a bowl and knead for a few minutes into a dough.
  2. Let the dough rest and rise for 1-2 hours in a warm place.
  3. Set the oven to the maximum temperature.
  4. Form apricot-sized balls from the dough with your hands and knead each ball for a minute
  5. Let the dough balls rise for another half an hour.
  6. spread a bit of flour on the work surface and flatten each ball with the rolling pin to about 5 mm thin flat dough.
  7. Spread the pitas on a baking sheet lined with baking paper. Each baking sheet should have 3-5 pitas. As the dough will continue to rise during baking, leave some space between the pitas.
  8. After 2-3 minutes of baking , the dough will fill with air and rise like a big balloon. When it is bloated to its maximum, take the pita immediately out from the oven.
  9. Repeat this process until all pitas are baked.
  10. After cooling keep the pitas in an airtight box

Article published by Pauline Eberts
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