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Soft Flatbread Pita with Spelt Flour

Posted 24/7/2016

Greek-style pita bread, made with spelt flour instead of wheat and without yeast.

Ingredients for 4 rounds.

150g wholemeal spelt flour (unsifted), keep extra flour for rolling & dusting
1/4 tsp salt
25g butter
100 ml milk
1 tbsp oil for cooking

  1. Combine butter and milk and heat until butter is just melted - on stove or in microwave.
  2. Combine flour, salt, butter and milk.
  3. Sprinkle work surface with flour then knead for a few minutes until it is smooth - it doesn't need much kneading. Add extra flour if the dough is too sticky.
  4. Wrap with cling wrap and rest at room temperature for 30 minutes or so.
  5. Dust bench top with flour, cut dough into 4 pieces, form balls by hand, then use a rolling pin to roll out into rounds about  2 - 3 mm thick.
  6. Place one pita in the pan, cook for around 1- 1½ minutes. It should bubble up. Press down if it puffs up. Then flip and cook the other side. There should be a smallish golden brown spots on both sides and the dough should be cooked through.Stack the cooke
  7. Heat ½ tbsp olive oil in a non stick pan over medium heat - or lower if you have a heavy based skillet. Make sure the pan is hot enough before adding the first pita.
  8. d pita and keep wrapped in a tea towel: the moisture helps soften the surface, making them even more pliable.
  9. Cook the remaining pieces, adding the remaining oil as needed.
  10. Optional: Brush or spray pita with olive oil or melted butter, for a more luxurious finish. Or even with melted butter mixed with minced garlic for a garlic butter version!

Adapted from recipe by: RecipeTin Eats

Ingredients for Soft Flatbread PitaIngredients for Soft Flatbread Pita

Soft Flatbread Pita with Spelt FlourSoft Flatbread Pita with Spelt Flour