Homemade Whole Wheat Pita

In a large bowl, mix 420 g of whole spelt flour with dry yeast, brown sugar, one teaspoon of salt (approx. 5 g), 250 ml of lukewarm water, and one tablespoon of oil (approx. 15 g). Knead until you obtain a homogeneous and elastic dough. Cover the bowl with a clean towel and let the dough rise in a warm place for 30 minutes.

After the dough has risen, preheat the oven to 230 °C. Prepare a baking sheet lined with parchment paper and sprinkle the work surface with the remaining 40 g of spelt flour. Divide the dough into 6 equal parts and form balls from each piece. Using a rolling pin, roll out each ball on the floured surface until you get flatbreads about 1–2 cm thick. Place them on the baking sheet (approximately 3 flatbreads per batch). Bake each batch for 4–5 minutes at 220–230 °C. Immediately after baking, wrap the pitas in a kitchen towel and let them rest for at least 15 minutes to keep them soft.

After resting, the pitas can be served immediately. If you don't consume them all at once, you can keep them fresh in an airtight plastic bag.