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.
- Combine the einkorn flour, spelt flour, salt, and yeast in the bowl of a stand mixer fitted with a dough hook.
- Mix the honey and warm water together.
- 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.
- Dust your work surface lightly with einkorn flour and knead the dough for 10 minutes, or until pliable and springy.
- Cut the dough into 12 equal pieces and roll each piece into a ball.
- Using a rolling pin, roll each ball into a small round, about 1/4" thick.
- Place dough rounds on 2 parchment lined baking sheets. Cover with a towel and let rest in a warm location for 1 hour.
- Preheat the oven to 500 degrees. Place a baking stone or baking sheet(upside down) in the preheating oven.
- 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.
- Let bake for 2-3 minutes, or until puffed and lightly golden brown in spots.
- Remove and repeat with the remaining uncooked pitas.
- Store in an airtight container.
Keywords: Clean, Puffy, Baked