Spelt Pita

INGREDIENTS

• 2 cups (198g) Bolted Spelt flour

• 1 cup (120 g) Bolted All Purpose Flour

• 1 cup (227g) lukewarm water

• 1/2 teaspoon instant yeast

• 3/4 teaspoon table salt

• 1 tablespoon olive oil

• Cornmeal for dusting

INSTRUCTIONS

Combine the flours, water, and yeast and rest the mixture for at least 10 minutes. Add the salt and oil and knead by hand, on a lightly floured work surface, until the dough is smooth and supple. It will be sticky at first but should smooth out, so resist the urge to add more flour.

Transfer the dough to a lightly greased bowl, cover, and allow to rise at room temp for about 60 minutes. It will have spread somewhat and seem very relaxed; it’s not a high-riser. Preheat the oven to 500°F with a baking stone on the bottom shelf. If you don’t have a baking stone, position a rack at the bottom of the oven and have a baking sheet ready.

Turn the dough out onto a lightly floured work surface and divide into eight pieces. Shape each into a ball and allow to rest for 15 minutes, covered. Working with two pieces of dough at a time, lightly dust the top of each ball with flour, then roll them into circles about 6” in diameter.

Using a cornmeal-dusted baking peel or the back of a cornmeal-dusted baking sheet, transfer the two pitas to the hot stone, or place directly on a cornmeal dusted sheet pan. Bake the pitas for 3 to 5 minutes, until they've puffed and started to turn golden in spots.

Remove the pitas from the oven, wrap them together in a clean dish towel, and repeat with the remaining dough balls. Store cooled pitas in an airtight container for several days at room temperature.