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Ancient Einkorn Wheat Pita Bread
This is my favorite way to make pita bread. Pure, fresh-milled, Ancient einkorn wheat makes a fine, soft, golden yellow flour. While the dough is a little more tender and sticky than a modern wheat dough, making it a bit harder to handle, it’s incredible flavor and soft texture is well worth the extra effort. Einkorn pitas are a delicious plain, with hummus, yogurt, or as base for gyros and other wrap sandwiches.
- Yield: 8-10 pitas 1x
Ingredients
Units
Scale
- 21 oz einkorn flour (or other wheat flour)
- 2 tsp salt
- 1/2 tsp instant yeast
- 2 cups water
Instructions
- Mix flour with salt and yeast.
- With a spoon, mix water and dry ingredients into dough.
- Allow the dough mixture to rise at least 30% in volume. After the initial rise, limit further rising by keeping dough under refrigeration. This mixture will be good to use for up to one week if refrigerated.
- Scoop 1/2 cup to 1 cup of dough, depending on the desired size and thickness of pita.
- Roll out to 5-8 inches wide and ¼-⅛ inches thick.
Thicker pitas can be patted into shape with the palm of your hand. for thinner pitas, a rolling pin works best. - Use plenty of flour when patting or rolling your dough so that it doesn’t get stuck. You can always brush off excess flour after baking.
- Bake on a hot griddle or on a grill over charcoal for 1- 2 minutes per side. Alternately, you can bake them in the oven for 5-7 minutes at 500 degrees, or until cooked through. If the first pita comes out dry, reduce the baking time. The end result should be scrumptiously soft.
- Category: flat bread
- Cuisine: middle-eastern