- 2 cups warm water (105-115 degrees), divided
- 2 teaspoons maple sugar or honey
- 1 package Active Dry yeast
- 6 cups sprouted red wheat or spelt flour
- 1 1/2 teaspoons Celtic salt
- 3 tablespoons olive oil
- Preheat oven for one hour at 500 degrees.
- Combine ¼ cup warm water, sugar and yeast. Stir until yeast dissolves. Let stand about 5 minutes.
- Combine 4 cups flour and salt. Add oil, yeast mixture and remaining 1 ¾ cups of water, stirring until smooth.
- Add enough of remaining flour to form moderately stiff dough, mixing well to blend.
- Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8-10 minutes (about 4-5 minutes by mixer).
- Add more flour, one tablespoon at a time if dough is too sticky.
- Make a ball with dough and place in a greased bowl, turning to coat both sides.
- Cover and let rise in a warm place until doubled (about 1-1 ½ hours).
- Divide dough into 12 equal portions.
- Shape each portion into a smooth ball.
- Pat each ball into a 5-inch circle. Place circles on parchment lined baking sheets.
- Let rise uncovered in a warm place until doubled in bulk.
- Bake for 4 to 6 minutes or until lightly browned. Cool pita rounds on racks.
You can add your favorite herbs to this dough for a delectable aroma and enhanced taste.
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