Spelt & Rye sourdough pita bread

This is a healthier version of pita bread but still taste AMAZING!

The trick to pita is all in the way you form it…

After you divide your dough, you take you thumbs, and pull the dough pinch underneath.

Then your gonna roll them out

Try to get them really thin, there gonna puff up when you cook them.

Now going around your rolled dough, pinch and pull to make it even thinner. It should be the size of a large tortilla.

After you’ve gone around your dough, cook on a pan and watch it puff up!:)

Then there ready to eat!! Yummmm…. enjoy!

What’s in it?

130g Levain/sourdough starter

2 cups/473g water

1 tablespoon honey (opt.)

2 cup all purpose flour

1 cup rye flour (I used dark)

2 cup spelt flour

1 tablespoon salt

How to make it?

1. Mix levain, water, and honey in a large bowl. Add flours and salt then mix. Leave in a draft free place for 8-12 hours/overnight.
2. Place on countertop and divide into 16 different pieces. Roll into balls and take your thumbs then pull the dough around and pinch at the bottom (see pictures above). Roll as thin as you can and pull around to make them circle (see pictures above).
3. Heat a pan on medium high heat on the stove. Cook pita one at a time by letting them get to the point where they puff up, then flip and cook the other side. Continue until there all cooked. Enjoy! Use them as a wrap, or spread some za’atar on top with olive oil, or use just eat it like that! So yummy!!