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Ancient Emmer Pita

There’s nothing like roasting and grilling over a hard wood fire. The wood smoke and fresh air lend an ancient element that enhances any gathering. That said, pita bread is also easy to make on the stove. Emmer is a more glutinous wheat than einkorn, making it a bit easier to handle and so better suited to being tossed about around a fire. Each type of wheat has its own unique terroir and structural properties. It’s a lot of fun and very useful to experiment with different wheats for different applications. click here for our here for our Einkorn pita recipe.

Ingredients

Scale
  • 1 lb and 5oz emmer flour
  • 2 tsp salt
  • 1/2 tsp instant yeast
  • 2 cups water

Instructions

  1. Mix flour with salt and yeast
  2. Mix water with dry ingredients with a spoon until dough forms.
  3. Allow to rise at least 30% in volume.After initial rise, limit further rising by refrigerating the dough. Use for up to one week.
  4. Scoop 1/3 cup of dough and pat into a round, dusting with plenty of flour.
  5. Roll out to about 6-8 inches across and ⅛-¼-inch thick. 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.
  6. Grill for about two minutes per side on a hot grill; if using a pan, cook on medium heat for two minutes on the first side, one minute on the second.
  • Author: Ben Lester

Find it online: https://localgrain.org/ancient-emmer-pita/