Spelt Pita Bread Recipe

16 Shekels for 8 Pitas?! You’ve Been Played.

Let’s talk for a second about the biggest robbery in this country. Surprisingly, it doesn’t just happen at the gas stations (I mean, it happens there too, but not only). It happens right in the healthy bread aisle.

A few months ago, I picked up a bag of 8 spelt pitas at the supermarket. The cashier scanned it, and suddenly 16 shekels popped up on the screen. I looked at the bag, looked at her, and thought to myself: What’s inside? Gold dust? Diamond chips? It’s literally just flour and water! At that exact moment, I realized I was a sucker.

Everyday Math

I am absolutely terrible with numbers. However, the math here is so simple it’s practically insulting:

• At the supermarket: 8 pathetic pitas = 16 shekels.

• At home: 1 kilo of spelt flour = 7.8 shekels.

Now, hold on tight. As it turns out, I managed to get 25 pitas out of a single kilo of flour! 25! Do you understand the madness? For half the price of that supermarket bag, I produced nearly triple the amount of pitas. Suddenly, I felt like a stressed-out version of Walter White, just using yeast and flour instead of chemicals.

Why You Absolutely Must Make Them at Home:

• Pure satisfaction: Watching the pita puff up in the oven like a balloon is the most satisfying thing in the world.

• Nothing beats homemade: There is truly nothing like home. I’m sorry, but I don’t even feel the need to elaborate here. You’ll get it on the first bite.

• Insane savings!! The difference stays right in your wallet.

Ingredients

• 1 kg whole spelt flour

• 680 ml lukewarm water

• 1 tbsp salt

• 1 tbsp sugar

• 1 tbsp yeast

Instructions

1. First, pour the water into a bowl. Add the sugar and yeast, then wait a few minutes for the yeast to foam and activate.

2. Next, add the flour and mix the ingredients together.

3. Add the salt. After that, knead for 3 to 5 minutes until you get a relatively smooth dough texture. I did this whole part in a stand mixer on low speed, but you can easily do it by hand too.

4. Cover the dough and let it rest for one hour, or until it doubles in size.

5. Divide the dough into balls weighing 70–80 grams each. Next, cover them with a towel and let them rest for 10 minutes.

6. Roll out each ball on an individual piece of parchment paper until it is about half a centimeter thick. Then, cover with a towel and let them rest for another 50 minutes.

7. Place an upside-down baking sheet on the highest rack of your oven. Preheat the oven to 250°C (480°F).

8. Slide two pitas into the oven at a time, keeping them on their parchment paper. Bake for 3 to 5 minutes. Note that the exact time depends on your oven. For instance, 3.5 minutes was perfect in mine.

9. As soon as you take the pitas out of the oven, place them on a tray and cover them immediately with a towel so they don’t dry out.

10. Finally, you can place the cooled pitas in a bag and store them in the freezer.

 

Isn’t easy??
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