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

You can add your favorite herbs to this dough for a delectable aroma and enhanced taste.