Spelt pita breads
Lots of people come into the bakery looking for spelt flour explaining that they are intolerant toward gluten, but this is a bit of a myth as there is actually more gluten in spelt flour but it’s a more primitive grain, making it easier to digest. It has a lovely flavour and works well in lots of bread recipes, including baguettes.
- 400g spelt flour
- 100g strong flour
- 1 teaspoon sea salt
- 10g fresh yeast/5g dried yeast
- 30g olive oil
- 320ml water
Don’t worry if any of the dough fails to puff up as they can be used as flatbreads, great with salad and dips.
- Mix the white and spelt flour and salt in a bowl. Crumble the yeast into the water so that it dissolves, then add it to the flour, along with the 30g of olive oil.
- Bring together the ingredients with your hands or a spatula, then turn the dough out on to a clean surface and knead for about 10 minutes or until the windowpane effect has been achieved. The dough should be soft and elastic.
- Place the dough into a clean bowl and cover with a damp tea towel and leave to prove for 60 minutes or until the dough has doubled in size.
- Turn the dough out onto a clean work surface and knock back. Divide the dough into eight even portions. Allow to rest for five to 10 minutes. Form the dough into rounds and place onto a floured baking tray. Allow to prove for 30 minutes.
- Preheat the oven to its highest setting and insert an up-turned roasting tray or a pizza stone.
- Using your fingertips or a rolling pin, shape the dough into round discs about the size of the palm of your hand. Allow the dough to rest for 10 minutes.
- The dough may need to be cooked in batches. Transfer the dough directly onto the up-turned roasting tray. The dough is cooked once it has puffed up to form the pita – about 5-8 minutes.
Recipe Series: Breaking Bread
Discover the joys of baking your own bread with expert baker Patrick Ryan of the Firehouse Bakery, who takes us back to basics and beyond.
Recipes in this series: