Spelt Sourdough Pita Bread

To improve the nutritional level of the pita bread, my original Plain Sourdough Pita Bread was modified to incorporate some spelt flour.  The pita dough is pan fried on my cast iron skillet instead of baked in the oven.

Watch the making of pita bread in action.

Further reading:   Health benefits of sourdough & How to make sourdough starter

Ingredients (Makes 4)

  58g      Active Sourdough starter
  66g      Water
100g      All Purpose Flour
  35g      Spelt Flour
    5g      Rye flour (optional, can replace with all purpose flour or spelt flour)
    7g      Olive oil (or any vegetable oil)
    1g      Salt

Instructions

1.    In the stand-mixer bowl (I'm using Kitchenaid), add water, sourdough starter.  Using the wooden chopsticks, stir to mix well.
2.    Add all purpose flour, rye flour, spelt flour and salt.  Mix well.  
3.    Finally add the olive oil.  Use chopsticks to mix well.

4.    Use our hands and dough scraper, briefly knead the dough until a shaggy mass forms.
5.    On speed 2, using the dough hook, knead the dough for 5min.
6.    On speed 4, knead for another 3min.
7.    Transfer the dough to a glass bowl.   (I'm using a glass measuring cup)

8.    Cover the bowl and proof until double in volume.   (about 2.5-3hours)

9.    Deflate the dough. Weigh and divide into 4 portions.

10.  Form round balls.  Cover with a clean kitchen towel and rest 15min.

11.  Using a rolling pin, roll each ball to form a disc about 6" in diameter.   Flip the dough to roll out on both sides.  Dust with some all purpose flour when necessary.

12.  Cover the pita doughs with a clean towel and proof about 45min.  

13.   Warm a cast iron skillet over medium high heat.
14.   Drizzle a little oil and wipe off the excess.
15.   Gently lay a pita dough on the hot skillet.

16.   Flip the dough when several bubbles form on the surface. (about 30-35seconds)

17.   Flip and cook for about 30-35seconds and flip again.
18.   The pita bread should start to puff up.  Using a turner, very gently press the pita bread to redistribute the hot air inside.  This helps the entire pita bread to puff up.

19.   Fry each side for a further 40-60seconds.
20.   Cover the cooked pita breads with a clean kitchen towel.

21.  Voila!  Spelt Sourdough Pita Bread is served!

Fillings: Quinoa, black bean, shredded chicken, celery & cherry tomatoes

22.   Store cooled pita bread in airtight containers or freeze them. 

23.   To warm up frozen pitas:  Lay each frozen pita on a lined baking sheet, cover with another baking paper.  Bake in 200°C preheated oven, for 7-8min or until warmed through.
24.   To refresh cooled pitas: Sprinkle some water on both sides of each pitas, cover with another baking paper.  Bake in a 200°C preheated oven for approximately 4min or until warmed through.