I was curious how to make soft spelt pita bread with no oven. My soft spelt pita bread recipe is super soft and easy to made using quick yeast. A little healthy with a combination of flours; white Spelt flour, wholegrain Spelt flour and oat flour. However, feel free to use the flour of your choice to make this pita bread recipe.
The texture is soft and, the pita bread tastes delicious. In my video, I share my tips on how to ensure the bread stays soft.
Takes – preparation 1-2 hours, cooking 10 minutes.
Makes – 8 pita bread
- Sugar – 1/2 tsp
- Quick dried yeast – 1 x 7g packet (2 tsp)
- Warm water – 250ml (1 cup)* (if you are swapping out flours this qty may need adjusting)
- White Spelt Flour – 130g (almost 1 cup)
- Wholegrain Spelt flour – 130g (almost 1 cup)
- Homemade Oat Flour – 65g (3/4 cup)
- Salt – 1 tsp
- Olive oil – 2 tbsp
Combine the water, sugar, and yeast, and let it stand for about 10 minutes until foamy. Leave this step out if using fast instant yeast.
WHISK flour, sugar and yeast. If using a stand mixer slowly add the water on a low speed, then drizzle in oil and sprinkle in salt. Combine for 3-5 minutes, do not over work. Once the bowl looks clean and the dough is smooth and stretchy. Add a little flour or oil to your hands and remove from the bowl. Shape into a round bowl and place back into a large oiled bowl. Cover with plastic or a damp cloth and rest in a warm spot for 60-90 minutes until the dough has doubled in size. If it is summer it may take a shorter amount of time than winter.
REMOVE risen dough and divide into 8-10 balls. Place the balls on a lightly floured baking sheet. Cover and rest for 30-40 minutes. You could cover securely and rest in the refrigerator overnight.
AFTER 40 minutes flatten each ball of dough on a lightly floured surface by hand, and press or roll it into an oval or circle then use a floured rolling pin to flatten. Don't be alarmed sometimes the heat can effect the process. It is best to roll and cook as you go, so they don't stick. Extra sticky on a hot day, in a hot kitchen.
HEAT a large heavy based fry pan or cast iron pan and brush lightly with a little oil. Place the flatten dough in the heated fry pan and cook lightly 2 minutes each side. Traditionally it is cooked on an open flame. You could try browning at the end on your gas flame if you have gas. I prefer to keep it simple. Tip - cover with a clean tea towel or cloth as you go to trap the moisture and heat.
Sue Maree P Tips
- Store in a sealed container for 2-3 days. If you are in a warm climate you may need to store in the fridge. Re-heat by popping in the toaster.
- Suitable for freezing the dough and cooked bread. Store in a sealed container for up to 1 month. The defrost well in my toaster. Delicious for lunch or dinner. We have even had them for breakfast.