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Fluffy delicious pita bread made at home without yeast! Yes, it's possible.
It's been a really long time since i have had a delicious warm and chewy piece of bread...
The thing is, we stopped eating store bought bread a while ago for a few reasons... for starters, we avoid wheat because of it's acid-forming properties and secondly, most store bought bread has either added sugar, added oil, or both... so it's been really hard for us to find a good store-bought bread that meets our needs, but no need to fear, because when that sort-of-thing happens the best solution is to MAKE YOUR OWN!
I have been mentioning spelt flour for a while now around here and have made a few recipes using spelt flour - like these delicious fluffy pancakes for example.
Spelt flour is an ancient grain, meaning it has changed very little over time. It is also a whole food, meaning that none of it's nutrients are stripped off of it like is the case with wheat and other flours. The only downside I could find is the fact that spelt is *not* gluten free. If I could change one little thing about this flour, it be that.
However, the gluten in spelt is 'supposedly' a different type of gluten that is more tolerable for the body. Due to the fact that I'm not really gluten-intolerant, it is okay for me and my body handles it well. However, if you *have* to eat a strictly gluten free diet for health reasons or because you are intolerant to gluten, then unfortunately this is one ancient grain you should stay away from.
Let's talk about this yeast-free pita bread recipe:
Spelt is lovely to work with and makes the most fluffiest cakes, cookies, tortillas (recipe for these coming soon) and now, pita bread!
I'm super stoked about this recipe mostly because it's A. sugar free, B. oil free, and C. yeast free. plus it only requires five simple ingredients, two of which are water and salt..
When doing my research for this recipe, I found that a lotttt of recipes call for using yeast, which makes sense because yeast and bread go hand in hand and yeast makes things extra fluffy and stuff.
But here's the thing, I've never ever worked with yeast before. I wouldn't even know where to begin. And I'm not even sure if active yeast is something that i actually want in my body... but I really wanted warm and chewy fluffy pita bread - so i decided to just go with it and try making some yeast-free pita bread.
And the results are fantastic. Now, pita bread experts around the world may or may not love my version of pita bread.. after all, it's very non-traditional. We're using spelt instead of wheat (for it's alkalinity) and we're leaving out the yeast and using good old baking soda and apple cider vinegar combo to create some rise.
The results are still amazing. The bread is light and fluffy and totally pita-bread-ish. You can slice it right up the middle and create a pocket that you can stuff with your favorite fillings. I took this bowl recipe and turned it into a pita bread sandwich. Or you can chew it off piece by piece dipping it into something yummy like this babaganoush recipe.
The part that takes the longest is mixing up all the ingredients, forming the dough, and then rolling out each pita bread circle shape. After that, all you're doing is heating the pita bread 3 minutes on each side on a non stick pan and wah-la you've got yourself 5 to 6 pita breads ready to go!
It's fairly simple and the rewards are very much enjoyed.
So if you are anything like me and you avoid store bought bread for whatever reason that may be, i encourage you to give these homemade yeast-free spelt flour pita breads a try.
They may just become an obsession in your household, like they did in mine! Happy Tuesday friends.. until next time.
Try these recipes with your homemade pita breads:
with love + gratitude,
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Watch how to make spelt flour pita bread without yeast:
Homemade Yeast-free Spelt Flour Pita Bread (oil free, too)
Homemade fluffy spelt flour pita bread made yeast free and oil free. Perfect to eat with dips such as hummus or babaganoush, or stuff it up with your favorites.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 5 to 6 pita breads
- 2 cups spelt flour (255g)
- 1/2 cup + 1/3 cup water (175g)
- 1 teaspoon baking soda (7g) [baking powder will not work]
- 2 tablespoons apple cider vinegar (27g)
- 1/2 teaspoon of himalayan salt (3g)
- extra flour for dusting
- Add dry ingredients(spelt flour, baking soda, and salt) to a mixing bowl and gently combine.
- In a separate bowl or measuring cup, add water and apple cider vinegar.
- Add the wet mixture to the dry and stir to combine. The mixture should bubble slightly when vinegar comes into contact with the baking soda. This is good and will help the pita bread rise without yeast. Continue to stir until it forms into a dough and let it sit for 2-3 minutes to allow the water to be absorbed by the flour. Dust extra flour over the dough as needed to make it easier to work with (and less sticky!) If your dough feels too wet and isn’t holding its shape simply add more flour until it reaches a work-able consistency.
- Prepare your work surface by dusting extra flour all over your rolling surface and your rolling pin (if you don’t do this the dough will stick everywhere!!!).
- Using around 1/3 cup of dough (or 85g to be precise), form a small ball. Place ball on your dusted work surface and using your hand flatten the ball by pressing down on it slightly. Then using the dusted rolling pin, roll out the ball with very light pressure until you have a 4” wide circle (give or take). Remember you’re making pita breads, not tortillas, so make sure not to roll out the dough completely flat. Begin cooking pita bread on the stove top (using a non-stick pan) as directed in step 6, and then continue rolling out balls until you run out of dough. You should be able to make 5 to 6 balls.
- Using a non-stick skillet (like this one, affiliate link) cook pita breads on stove top over low heat for 3 to 4 minutes on each side (see notes). If you do not have a non stick skillet (and want to stay oil free) then you can bake the pita breads in the oven at 350F for 15 to 20 minutes. I prefer the stove top version but the oven works too.
- Enjoy your pita breads with a side of babaganoush or stuffed with your favorite fillings, like I here.
- I recommend using the given weight measurements for this recipe because a slight variation on the quantity may alter the results of this recipe. I use this cheap food scale from Amazon which comes in very handy for recipes like this one. 🙂
- I used regular whole spelt flour – not sprouted. I have noticed that sprouted spelt flour tends to rise a lot more and quicker than regular whole spelt. so keep that in mind if your spelt flour is sprouted.
- As tempted as you may be to cook the pita bread on high to get things done quicker, don’t! Pitas must be cooked on low heat for 3 to 4 minutes (sometimes more!), to reach ultimate fluffiness level. Be patient!! 🙂 Cooking them too fast on high heat will result in a thinner and less fluffy pita.
Keywords: pita bread, spelt flour, oil free, healthy,