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 1x
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
Adddry 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 mixtureto 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.
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,
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