When the sun shines and the day get longer and warmer I enjoy grilling. We love to grill some veggies and serve them with dips. Pita breads are the perfect bread for this: outside crunchy, airy inside and perfect for dipping. Can you see this airy crumb?
For this recipe I have chosen to use 60% whole spelt flour, what makes it very tasty and at the same time very healthy. It contains also some sourdough discard, for all of those who like to feed their starters so that they are bubbly and active. The sourdough discard and the topping with sesam make this pitas very aromatic.
This recipe is also very easy, as it needs no preparation at all.
Enjoy this recipe!
Time schedule 1 – Grill at lunch
20:00h Knead dough & place in a proofing box
21:00h Place dough in the fridge
08:00h Divide dough & ferment
09:30h Press with fingers, spread sesame & bake
Time schedule 2 – Grill in the afternoon
07:00h Knead dough & place in a proofing box
08:00h Place dough in the fridge
16:00h Divide dough & ferment
17:30h Press with fingers, spread sesame & bake
Spelt pita bread
- 400 g whole spelt flour
- 200 g white spelt flour
- 400 g water
- 180 g sourdough discard
- 6 g fresh yeast
- 14 g olive oil
- 14 g salt
Main dough & bulk fermentation
- Knead all ingredients together until you can pass a window pane test.
- Kick start fermentation (1-2 hours at room temperature) and let rest to a maximum of 12 hours in the fridge.
- Divide in 4 pieces and shape round.
- Place on a baking paper and wait until they are doubled in size (1-2 hours at room temperature).
- Make the moulds with wet fingers and spread some sesame on top.
- Bake 25-30 minutes at 200°C fan-oven on. You can also bake them at 240°C (upper/lower heat) on a baking steal or stone.