Spelt Pita Bread

Ingredients

• 315 grams water (~1 1/3 cups)

• 1.5 grams yeast (about 3/8 teaspoon)

• 375 grams whole-grain spelt flour (3 cups)

• 6 grams salt (about 1 1/3 teaspoon)

Directions

1. Dissolve yeast in water, then add all the other ingredients and mix until evenly incorporated.

2. “Fold” the dough 3 to 4 times over 3 to 4 hours. Each “fold” consists of pulling the dough from the edge of the bowl into the middle and pressing down lightly, rotating the bowl slightly, and repeating until you've worked your way all the way around the bowl once or twice.

3. Divide into 6 four-ounce pieces, and round each piece as tightly as possible.

4. Let them relax 10-15 minutes and roll to ¼” thick with a rolling pin. Flour the dough as you roll so it does not stick. The flour will also prevent the pita dough from sticking to the pizza stone or skillet in the next step.

5. Bake on a preheated pizza stone at 450 degrees, or in a preheated skillet on medium heat.

6. Within about a minute, the pita should inflate like a balloon.

7. When the bottom shows some browning, flip to brown the top.

8. Stack pitas as you bake them to keep them warm and soft.

9. Cover the stack with a towel until serving.

10. Store extras in a plastic bag, and warm them up slightly before serving.