Homemade Whole Wheat Pita Bread

Prepare a large bowl, mix in it 420 g of spelt flour, dried yeast, cane sugar, 1 teaspoon of salt, 250 ml of water, and 1 tablespoon of oil, and knead into a smooth dough. Then cover the bowl with a cloth and let the dough rise for 30 minutes.

After the specified time, preheat the oven to 230 °C, line a baking sheet with parchment paper, and flour your work surface with 40 g of spelt flour. Divide the risen dough into 6 equally sized pieces and form each into a ball. Then take a rolling pin and roll out the prepared balls on the floured surface into larger flatbreads, about 1–2 cm thick, which you place on the lined baking sheet (we fit 3 flatbreads on the sheet at once). Once all the dough is used, bake the flatbreads gradually in the oven – bake each batch for 4–5 minutes at 220–230 °C. Immediately after baking, wrap the flatbreads in a cloth and let them rest for at least 15 minutes.

After resting, you can serve the flatbreads immediately. If you don't eat them all right away, you can store them in a plastic bag.