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Homemade Whole Wheat Pita Bread

Name: Homemade Whole Wheat Pita Bread
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 pieces
Cuisine: Griechische Küche
Ingredients: 460 g whole wheat spelt flour; 7 g dry yeast; 15 g raw cane sugar; 15 g rapeseed oil; 5 g salt; 250 ml still water

(0)

25 min

Under an hour

Knuspr-Küche

Frisch gebackenes Pitabrot aus dem eigenen Ofen ist ein wahrer Genuss. Diese Vollkorn-Variante aus Dinkelmehl ist nicht nur gesünder, sondern auch herrlich aromatisch und fluffig. Perfekt als Beilage zu Hummus, Grillgerichten oder gefüllt mit frischem Salat und Fleisch. In nur einer Stunde zaubern Sie diese griechischen Klassiker ganz einfach selbst.

Ingredients

Price per portion:€ 0.30

Ingredients

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Whole grain spelt flour 1kg 460 g Dinkelvollkornmehl

Dry yeast 7 g Trockenhefe

Brown cane sugar PL 15 g Rohrohrzucker

Rapeseed oil 15 g Rapsöl

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Salt 5 g Salz

Water 250 ml Wasser still

Preparation method

Ingredients overview

460 g whole wheat spelt flour
7 g dry yeast
15 g raw cane sugar
15 g rapeseed oil
5 g salt
250 ml still water

In a large bowl, mix 420 g whole wheat spelt flour with the dry yeast, raw cane sugar, and 1 tsp salt. Add 250 ml lukewarm water and 1 tbsp rapeseed oil and knead everything into a smooth dough. Cover the bowl with a kitchen towel and let the dough rise in a warm place for about 30 minutes.

Preheat the oven to 230 °C top/bottom heat. Line a baking sheet with baking paper. Dust the work surface with the remaining 40 g flour. Divide the risen dough into 6 equal pieces and form each piece into a ball. Roll out the balls on the floured surface with a rolling pin into flatbreads about 1–2 cm thick.

Place the flatbreads on the prepared baking sheet (depending on size, about 3 pieces fit on one sheet) and bake in the hot oven at 220–230 °C for about 4–5 minutes. Immediately after baking, wrap the finished pita breads in a clean kitchen towel and let them rest for at least 15 minutes to keep them soft. Fill as desired or serve as a side dish.