Homemade Whole Wheat Pita Bread

INSTRUCTIONS

• 1
  Prepare a large bowl, mix 420 g of spelt flour, dry yeast, cane sugar, 1 teaspoon of salt, 250 ml of water, and 1 tablespoon of oil to make a smooth dough. Then cover the bowl with a towel and let the dough rise for 30 minutes.
• 2
  After the specified time, preheat the oven to 230 °C, line a baking sheet with parchment paper, and dust the work surface with 40 g of spelt flour. Divide the risen dough into 6 equal pieces and shape each into a ball. Then take a rolling pin and roll out the prepared balls on the floured surface into larger discs about 1–2 cm thick, placing them on the lined baking sheet (we managed to fit 3 discs on the sheet at once). Once all the dough is used, bake the discs in the oven in batches – bake each batch for 4–5 minutes at 220–230 °C. Immediately after baking, wrap the discs in a towel and let them rest for at least 15 minutes.
• 3
  After resting, you can serve the discs immediately. If you don't eat them all at once, you can store them in a plastic bag.