warm water (105-115 degrees), divided
maple sugar or honey
package Active Dry yeast
sprouted red wheat or spelt flour
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.