A Better Pita, Made with Spelt
Spelt pita bread is light, puffed, and naturally wholesome. It’s made with wholegrain spelt flour, giving each pocket a nutty flavour and soft texture.
Why You’ll Love This Recipe
You only need five ingredients and a hot oven. The dough is easy to shape and cooks quickly. These pitas puff beautifully, making them perfect for stuffing or dipping.
Fluffy Spelt Pita Bread
Description
Soft and airy pita pockets made with spelt flour. Naturally high in fibre, simple to prepare, and ideal for wraps, dips, or lunchboxes.
Ingredients
For the dough:
For dusting and baking:
Instructions
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Mix the Dough: In a large bowl, combine flour, salt, and yeast. Add warm water and olive oil. Stir to form a soft, sticky dough.
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Knead: Knead on a floured surface for 6–8 minutes until smooth.
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First Rise: Place dough in an oiled bowl. Cover and let rise in a warm place for 1 hour until doubled.
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Shape Pitas: Punch down the dough. Divide into 6 balls. Roll each into a flat disc (about 15cm wide).
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Preheat Oven: Preheat oven to 240°C (fan 220°C). Place a baking tray or pizza stone inside to heat up.
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Bake: Place 2–3 pitas at a time on the hot tray. Bake for 6–8 minutes until puffed and lightly golden.
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Cool: Remove and cool slightly before slicing or stuffing.
Nutrition Facts
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 4.5g7%
- Saturated Fat 0.5g3%
- Sodium 250mg11%
- Potassium 150mg5%
- Total Carbohydrate 30g10%
- Dietary Fiber 4g16%
- Sugars 0.5g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Best eaten fresh but can be stored in a sealed bag for 2 days. Toast lightly to refresh.
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