Spelt Pita Bread

spelt pita

A middle eastern meal needs a stack of fresh, warm pita bread to be complete. Used to dip into hummus or baba ganoush, or to stuff with falafel or kibbe, pita is an essential and delicious accompaniment to the cooking of the Eastern Mediterranean. Making spelt pita bread turns out to be quick and easy. You need to have some whole spelt flour on hand for this recipe.

If you’ve never made flatbread before, this is a great recipe to start with. The only tricky thing is laying the pitas nice and flat on the baking stone when you first put each one in. And you need a nice broad spatula to flip them and to pull them out of the oven when they’re done.

Spelt Pita Bread Recipe

spelt pita bread Prep Time: 1 hour and 45 minutes
Cook time: 1 hour
Makes: 8 eight inch spelt pita breads


  • 2 teaspoons active dry yeast
  • ½ teaspoon sugar
  • 1/4 cup whole spelt flour
  • 2 1/2 cups white spelt flour
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil


  1. Make sponge: Put 1 cup lukewarm water in a large mixing bowl. Add yeast and sugar. Stir to dissolve. Add the whole spelt flour and 1/4 cup white spelt flour and whisk together. Put bowl in a warm (not hot) place, uncovered, until mixture is frothy and bubbling, about 15 minutes.
  2. Add salt, olive oil and nearly all remaining all-purpose flour (reserve 1/2 cup). With a wooden spoon or a pair of chopsticks, stir until mixture forms a shaggy mass. Dust with a little reserved flour, then knead in bowl for 1 minute, incorporating any stray bits of dry dough.
  3. Turn dough onto work surface. Knead lightly for 2 minutes, until smooth. Cover and let rest 10 minutes, then knead again for 2 minutes. Try not to add too much reserved flour; the dough should be soft and a bit moist. (At this point, dough may refrigerated in a large zippered plastic bag for several hours or overnight. Bring dough back to room temperature, knead into a ball and proceed with recipe.)
  4. Clean the mixing bowl and put dough back in it. Cover bowl tightly with plastic wrap, then cover with a towel. Put bowl in a warm (not hot) place. Leave until dough has doubled in size, about 1 hour.
  5. Heat oven to 475 degrees. On bottom shelf of oven, place a heavy-duty baking sheet, large cast-iron pan or ceramic baking tile. Punch down dough and divide into 8 pieces of equal size. Form each piece into a little ball. Place dough balls on work surface, cover with a damp towel and leave for 10 minutes.
  6. Remove 1 ball (keeping others covered) and press into a flat disc with rolling pin. Roll to a 6-inch circle, then to an 8-inch diameter, about 1/8 inch thick, dusting with flour if necessary. (The dough will shrink a bit while baking.)
  7. Carefully lift the dough circle and place quickly on hot baking sheet. After 2 minutes the dough should be nicely puffed. Turn over with tongs or spatula and bake 1 minute more. The spelt pita should be pale, with only a few brown speckles. Transfer warm spelt pita bread to a napkin-lined basket and cover so bread stays soft. Repeat with the rest of the dough balls.

Adapted from The New York Times

Author: Daniel Lieberman

Daniel Lieberman is a cook and writer living in the hills of Western Massachusetts. When he's not cooking he listens to opera and reads a lot.

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