Homemade Whole Wheat Pita Bread

Instructions

• 1
  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.
• 2
  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.
• 3
  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.