Wholemeal Spelt Pitta Breads

Fresh pitta breads can be filled to make an alternative to sandwiches or served to accompany soups and dips.

Free from Egg, Soya, Nuts

Vegetarian, Without crystal sugar

Ingredients

Measure the yogurt and water in a jug and stir to combine.
Put the flour, yeast, and salt into a large bowl and blend them together.
Stir in the yogurt mixture into the bowl and mix well.
Using your hands gather everything together and then knead the dough in the bowl, or on a work surface, for 50 presses. Avoid adding flour if possible.
Cover the dough with oiled cling film and leave it to rise for 4 – 6 hours.
Pre-heat the oven and put the baking tray into it, to heat up.
Lightly knead the dough in the bowl then tip it out onto a lightly floured work surface.
Cut the dough into six equal pieces and roll each into a ball.
Using floured hands, flatten each piece of dough and tease it into a 10x20cm/4x8" oval.
Leave the pitta breads to rest for 10 -15 minutes.
Working quickly and carefully, open the oven and lay two or three pittas on the hot baking tray.
Bake for 5 - 7 minutes then remove the pitta and wrap in a clean towel.
Cook the remaining pitta in the same way.

Equipment

Baking Tray and clean tea towel

Temperature

240˚C, Fan 220˚C, 475˚F, Gas 9

Cooking time

5-7 minutes

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