High Protein Spelt Pita Bread
Elevate your homemade bread game with this High Protein Spelt Pita Bread recipe, a wholesome and nutritious spin on the classic pita. Made with nutty, fiber-rich spelt flour and a boost of plant-based protein powder, this soft and fluffy flatbread is perfect for fueling your day. With a touch of olive oil and natural sweetness from honey or maple syrup, these versatile pitas are both healthy and incredibly flavorful. Whether you're crafting Mediterranean wraps, dipping into hummus, or piling on your favorite sandwich fillings, these protein-packed pitas deliver on taste and texture. Ready in just over an hour, this simple recipe is ideal for meal prep and can be frozen for ultimate convenience, making it your go-to for quick, satisfying meals.
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Recipe Information
Ingredients
- 250 grams Spelt flour
- 50 grams Plant-based protein powder (unflavored or neutral flavor)
- 7 grams Instant yeast
- 5 grams Salt
- 180 milliliters Warm water (approximately 40°C or 105°F)
- 15 milliliters Olive oil
- 10 grams Honey (can substitute with maple syrup for vegan option)
Instructions
In a large mixing bowl, whisk together the spelt flour, plant-based protein powder, instant yeast, and salt to ensure an even distribution of the dry ingredients.
In a separate small bowl or measuring cup, mix the warm water, olive oil, and honey (or maple syrup for vegan). Stir until the sweetener is dissolved.
Gradually pour the liquid mixture into the dry ingredients, stirring with a spoon or your hands until the dough starts to come together.
Transfer the dough to a clean, lightly floured surface and knead for 7-10 minutes, or until the dough is smooth and elastic. If it feels too sticky, add a little more spelt flour, one tablespoon at a time.
Place the dough in a lightly greased bowl and cover with a damp cloth or plastic wrap. Let it rise in a warm place for about 1 hour, or until it doubles in size.
Once the dough has risen, punch it down to release the air and divide it into 6 equal portions. Shape each portion into a ball and cover them with a cloth to rest for 10 minutes.
Preheat your oven to 250°C (480°F) and place a baking stone or an inverted baking tray on the middle rack while it heats to replicate the high heat of a bread oven.
Roll each dough ball into a flat disc, about 5-6 inches (12-15 cm) in diameter. Make sure they are evenly rolled so they puff properly during baking.
Place the rolled-out pitas onto a piece of parchment paper for easy transfer. Bake 2-3 pitas at a time by sliding the parchment paper onto the preheated baking stone or tray. Bake for 5-7 minutes, or until the pita breads puff up and are slightly golden.
Remove the pita breads from the oven and immediately cover them with a clean kitchen towel to keep them soft as they cool.
Repeat with the remaining dough portions. Serve warm or store in an airtight container for up to 2 days. They can also be frozen for longer storage.
Nutrition Facts
Calories |
1224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2308 mg | 100% | |
| Total Carbohydrate | 190.0 g | 69% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 10.7 g | ||
| Protein | 72.8 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 1221 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
