Homemade Whole Wheat Pita Bread

Preparation

• 1
  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.
• 2
  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.
• 3
  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.