For the last day of BM# 15, I have a baked flat bread with yeast. Ever since I saw this recipe on Vardini’s blog, I wanted to make it. Recipe is from Fresh Loaf site and I used one of the variations suggested in the comments section – I used half all-purpose flour and half spelt flour to make it a little healthier.
Baked Pita Bread
- 1½ cups All-purpose flour
- 1½ cups Spelt flour
- 1½ tsps Salt
- 1 tbsp Sugar
- 2¼ tsps Yeast Instant (or one envelope)
- 1¼ cups Water (@ room temperature)
- 2 tbsps Olive Oil
- Combine the flours, yeast, sugar and salt in a large bowl. Add water slowly to the flour and form into smooth and pliable dough. Add oil and knead it into the dough.
- Spray a large bowl with cooking spray and transfer the dough; cover with plastic wrap or kitchen towel and set aside at room temperature for about 1½ hrs or until the dough doubles in size.
- Punch the dough down and divide into 8 equal pieces. Roll each piece into a smooth ball; cover and set aside for 20 minutes.
- In the meantime, place a baking stone (or an overturned baking sheet) in the oven and preheat to 425°F.
- Roll each ball into disks sprinkling flour as needed. Stack the rolled disks and keep them covered to avoid drying out.
- Carefully place the disks on the hot baking stone (I was able to fit 2 pitas at a time on my round baking sheet) and bake for 3-4 minutes or until they puff up and look opaque.
- Remove and stack them covered in a clean kitchen towel. Enjoy with your favorite fillings and dips.