Spelt pittas

Spelt pittas

By
From
Feasting
Serves
6-8
Photographer
Elisa Watson

With pitta bread so widely available, it’s not something most people think to make. But they are really simple, and it’s great fun to watch them pop open as they cook. Serve these immediately with tahini or hummus, or warm gently in the oven before eating. Once cooked, the pittas should split easily to form pitta pockets.

Ingredients

Quantity Ingredient
500g spelt flour, plus extra for dusting
2 teaspoons salt
1 teaspoon dried yeast

Method

  1. Mix the flour, salt and yeast with 330 g water in the bowl of a stand mixer fitted with the dough hook attachment. Mix until a sticky dough forms, about 3–4 minutes.
  2. Turn the dough out onto a floured surface and knead for 5–10 minutes, until the dough is smooth and elastic. Transfer to a lightly floured bowl, cover with a damp tea towel (dish towel) and leave to prove in a warm place for about 1 hour, or until the dough has doubled in size.
  3. Turn the dough out onto a surface and punch it down to let the air out. Divide the dough into 50 g balls, or about 16 pieces, and place on a floured baking tray. Leave to rest for a further 10 minutes.
  4. Heat a large frying pan over high heat.
  5. Roll out each dough ball into 15 cm rounds. Cook the pittas, one at a time, in the dry frying pan for 1 minute each side. They should puff up and look slightly scorched in places.
  6. Serve the pittas warm.

Note:

  • It’s important to weigh the water in this recipe to get an exact measurement.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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