This pita bread is outside crispy and very airy inside. 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.
Arbeitszeit1 StundeStd.
Wartezeit14 StundenStd.
Gesamtzeit15 StundenStd.
Ergibt: 4pita breads
Zutaten
400gwhole spelt flour
200gwhite spelt flour
400gwater
180gsourdough discard
6gfresh yeast
14golive oil
14gsalt
Zubereitung
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.
Final fermentation
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
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.