Spelt Pita Bread
Discover the wholesome simplicity of homemade Spelt Pita Bread with this easy, satisfying recipe that’s perfect for any home baker. Made with nutrient-rich spelt flour, a drizzle of olive oil, and a hint of honey for natural sweetness, these pitas are soft, fluffy, and wonderfully versatile. The dough comes together quickly with just a few pantry staples and is baked at high heat for that signature puff. Ideal for stuffing with your favorite fillings or serving alongside dips, this recipe brings fresh, warm pita bread to your table in just 90 minutes of prep time. Whether you're embracing ancient grains or exploring homemade bread recipes, these spelt pitas are a nutritious, flavorful addition to your meal repertoire! Serve them warm or at room temperature for a perfect complement to any dish.
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Recipe Information
Ingredients
- 500 grams Spelt flour
- 300 milliliters Lukewarm water
- 7 grams Active dry yeast
- 2 tablespoons Olive oil
- 1 tablespoon Honey
- 1 teaspoon Salt
Instructions
In a small bowl, combine 100 milliliters of lukewarm water with the active dry yeast and honey. Stir well and let it sit for about 5-10 minutes until foamy.
In a large mixing bowl, combine the spelt flour and salt. Make a well in the center.
Add the yeast mixture, olive oil, and the remaining 200 milliliters of lukewarm water to the flour.
Mix with a wooden spoon until a rough dough forms. Then knead the dough by hand on a lightly floured surface for about 10 minutes until smooth and elastic.
Place the dough in an oiled bowl, cover it with a damp kitchen towel or plastic wrap and let it rise in a warm area for about 1 hour, or until doubled in size.
Preheat your oven to 250°C (480°F) and place a baking stone or an upside-down baking tray inside to heat up.
Once the dough has risen, divide it into 8 equal pieces. Roll each piece into a ball, then use a rolling pin to flatten each ball into a circle about 5-7 mm thick.
Place the dough circles onto a parchment paper sheet and keep them covered with a damp kitchen towel while working.
Carefully transfer the parchment paper with the dough circles onto the preheated baking stone or tray.
Bake for 4-5 minutes until the pitas are puffed up and slightly golden but still soft. If working in batches, keep the unbaked pitas covered until ready to bake.
Remove from oven and let them cool slightly on a wire rack. Serve warm or at room temperature.
Nutrition Facts
Calories |
252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.0 g | 6% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 244 mg | 11% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 2.7 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 18 mg | 1% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 258 mg | 5% | |
*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.
