This easy spelt pita pocket recipe will have you whipping up a batch of pita bread in no time. Made healthier with spelt flour they are perfect for all sorts of fillings, dips and mezze plates.
Making flat bread at home is a pleasure due to the ease factor. You simply make a dough, roll 12 equal dough balls, and then flatten and bake. The hardest part is waiting for the dough to double in size while it rises. It really has to be the easiest kind of bread to bake at home.
There are benefits to using spelt flour over normal white flour and I find I am using more and more of it in my baking. It’s generally an easy swap for white flour, and contains more fibre, vitamins and minerals.
These spelt pita pockets are the healthier version of my regular pita bread. Which I should add is a staple recipe I adore.
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Recipe hazard zones
This really is an easy spelt pita pocket recipe and to make it easier I use my stand mixer with a dough hook. If you follow my lead take it easy and don’t over knead your dough. Put your mixer on low and slow and let it gently knead your dough. It will take around 5 – 8 minutes. The dough should have a sheen, be elastic when pulled with your fingers and still have a slight stick to it.
Special ingredients for this recipe
All the ingredients for these spelt pita bread pockets are pantry staples. If you are new to using spelt flour it is readily available at most supermarkets, health food shops or you can purchase it online from suppliers like Affordable Wholefoods.
On baking, these babies are going to puff up in your oven. They will resemble bread balloons! The balloon is what creates the pocket once they have finished baking. Simply cut them in half and the pocket will be revealed. If they don’t balloon, don’t panic. They will still be just as delicious.
Recipes to accompany your spelt pita pockets
Quinoa Tabouli – gluten free and vegan
Nut and Cauliflower Falafel – crunchy on the outside fluffy on the inside
Stuffed Grape Leaves – brings you mezze plate to a whole new level
Cauliflower Feta Balls – perfect to stuff you spelt pita bread with
Smoked BBQ Pork Belly – this even has an alternative flat bread recipe!
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- 2 teaspoons dry yeast
- 2 cups warm water
- 5.5 cups spelt flour
- 3 teaspoons salt
- 2 tablespoons olive oil
- Preheat oven to 230C (450F).
- In a large bowl sprinkle the yeast over the warm water. Stir to dissolve and then stir in 2 cups of spelt flour (a cup at a time). Stir 100 times, about a minute in the same direction to activate the gluten. Let this sponge rest for at least 10 minutes or as long as 2 hours.
- Sprinkle salt over the sponge and stir in the olive oil. Mix well and then add more flour (one cup at a time) until the dough is too stiff to stir.
- Knead Dough by Hand.Turn it out onto a lightly floured surface and knead for 8 - 10 minutes, until smooth and elastic. Rinse out the bowl, dry and lightly oil. Return the dough to the bowl and cover with plastic wrap. Let it rise until at least double in size, approximately 2 hours.
- Knead Dough by Stand Mixer.Using the dough hook attachment knead the dough on low speed until smooth and elastic. Add more flour if needed. The dough should still be slightly sticky.Scrape dough from hook and remove dough from the bowl. Rinse out the bowl, dry and lightly oil. Return the dough to the bowl and cover with plastic wrap. Let it rise until at least double in size, approximately 2 hours.
- Place pizza stone, or baking sheet on the bottom rack of your oven, leaving a 2cm (1 inch) gap all around between the stone/sheet and the oven walls to allow the heat to circulate.
- Gently punch down the dough. Divide dough into 12 equal pieces and shape into balls. Cover with plastic wrap to prevent drying out while working.
- Flatten a dough ball with lightly floured hands. With fingers press out the ball to create a 15cm (6 inches) round flat piece of dough less than 5mm (1/4 inch) thick. Repeat with another ball of dough.
- Place 2 circles of dough on to the stone/sheet and bake for 5 minutes, or until the bread has blown up like a balloon. If for some reason your bread doesn't puff up, don't worry it will still taste delicious.
- Wrap the baked pita bread together in a large kitchen towel to keep warm and soft while you bake the remaining dough.