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Healthy Clean Eating Spelt Pita Bread Recipe

Clean Eating Pitas

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.

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Ingredients

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: Clean, Puffy, Baked