The Very Best Ever Healthy Clean Eating Spelt Pita Bread Recipe

This is the very best ever healthy clean eating spelt pita bread recipe. Plus I have several links to recipes you can make to eat with this great clean eating pita recipe.

We have been loving pita bread lately, so today we give you a Clean Eating spelt and einkorn pita bread recipe. Pitas can be great with some garlic and spread, or a good hummus recipe. It can also go well with a meal or as the bread for a sandwich. Whichever method you choose to eat your pitas, it is crucial to have a good recipe that fits within your lifestyle. This pita recipe is great for a Clean Eating lifestyle.

This recipe took a few rounds to get right, but I found that I liked the combination of spelt and einkorn better than just spelt by itself.  I found that baking the pitas with the dryer side (the side that had been up while resting) up resulted in a flatter, more bubbly pitas, but when I flipped them first before baking they puffed up quite nicely.

My children love it when I make pitas because they get so excited when they get all puffy and they think it’s really cool to put food in the middle of the pita. Oh, to be a kid again . . .

These pitas would go wonderfully with our Best Classic, Smooth Clean Eating Hummus, it is a very smooth recipe and tastes great. We also have a for you to make with this pita bread. They would be good with this Vegan Baba Ganoush also.

What do you want to use your pita for? Will you make Tzatziki chicken, a Greek gyro, a pizza, dip it in a garlic sauce, eat it with Oven Roasted Chicken Shawarma? Comment below – we would love to hear your favorite ways of eating pitas. And enjoy the new recipe! We have new ones coming every week!

You may also like these recipes:

Spelt Flour Recipes Index Plus Learn the Benefits of Spelt Flour

Einkorn Flour Recipes Index Plus The Benefits of Einkorn Flour

My Favorite Healthy Flour Substitutes for White Flour

Healthy Clean Eating Spelt Pita Bread Recipe

★★★★★

5 from 3 reviews

This recipe took a few rounds to get right, but I found that I liked the combination of spelt and einkorn better than just spelt by itself. I found that baking the pitas with the dryer side(the side that had been up while resting) up resulted in flatter, more bubbly pitas, but when I flipped them first before baking they puffed up quite nicely.

• Author: Rebecca Baron
• Prep Time: 30 minutes
• Cook Time: 5 minutes
• Total Time: 35 minutes
• Yield: 12 1x
• Category: Bread
• Cuisine: Clean Eating

Scale 1x2x3x

Ingredients

• 2 1/2 Cups Einkorn Flour *
• 1/2 Cup Light Spelt Flour *
• 1 1/2 tsp Real Salt *
• 1 Package (2 1/4) Yeast
• 1 Tbl Honey
• 1 Cup + 2 Tbl Warm Water

Instructions

1. Combine the einkorn flour, spelt flour, salt, and yeast in the bowl of a stand mixer fitted with a dough hook.
2. Mix the honey and warm water together.
3. Mix in 1 C. of the warm honey water with the dry ingredients on low speed. Slowly add more water, 1 tablespoon at a time, until a dough forms. Dough shouldn’t be sticky, but not too dry, either. You may or may not use all of the water. If you add a little too much, add a little more einkorn flour until it is not sticky.
4. Dust your work surface lightly with einkorn flour and knead the dough for 10 minutes, or until pliable and springy.
5. Cut the dough into 12 equal pieces and roll each piece into a ball.
6. Using a rolling pin, roll each ball into a small round, about 1/4″ thick.
7. Place dough rounds on 2 parchment lined baking sheets. Cover with a towel and let rest in a warm location for 1 hour.
8. Preheat the oven to 500 degrees. Place a baking stone or baking sheet(upside down) in the preheating oven.
9. When the oven is ready, Place 2-3 dough rounds at a time on the hot baking sheet or stone, flipping them over so that the sides that were down while resting are now up. This will help them puff.
10. Let bake for 2-3 minutes, or until puffed and lightly golden brown in spots.
11. Remove and repeat with the remaining uncooked pitas.
12. Store in an airtight container.

Keywords: einkorn flour, spelt flour, Pita bread