Making pita is just about as simple as it gets. Even without the wood fired oven, a preheated pizza stone in a 450 degree oven will work just fine. A couple more things you’ll need are a bowl scrapper, a bench knife, and a rolling pin.

Whole Spelt Peta:

3 Cups Whole Spelt

1 Cup + 2 Tablespoons Water

2 teaspoons Instant Dry Yeast (no need to proof Instant yeast)

1 teaspoon fine sea salt, or non-iodized salt

Put all the dry stuff - flour, yeast, salt - together in a bowl and mix it a bit.

Pour in the water and mix it with a wooden spoon, bowl scrapper, dough whisk, or you hands. Once the dough has been homogenized get ready to use your hands.

Scrape it out of the bowl onto your clean work surface. This is a “wet” dough that will be a bit sticky, resist the impulse to add more flour as you work. Just scrape it up and fold it over, I like to kneed this type of dough by “punching” holes in it with the tips of my fingers and avoiding getting the palm of my hand into the dough. Once it has been bunched through with your finger tips a bunch of times, give it a fold and a quarter turn. Punching, folding, turning, and repeating for a few minutes.

Scrape it up off your work surface and your hands, and put it back into the bowl to rise for about 30 minutes. This is also a great dough to let proof in the fridge over night if you like that, just make sure that the container is large enough to allow it to rise.

Once the dough has risen for about a half an hour put it onto a lightly floured surface and divide into 5 equal sized pieces and roll into balls. Allow the newly shaped balls of dough to rest for 10-15 minutes

Next flour the balls and press them into plump discs with your hands, roll them out flat to about 8 inches and put them right onto your 450 degree pizza stone. bake for about 8-10 minutes or until the are puffed up.

enjoy!

Fresh Flour, Fresh Bread

Milling and sifting started last night at around 8:00, I read to the kids then Daniella made sure they fell asleep as I went to the Mill House to start milling and sifting our neighbors wheat into flour for the morning’s bread and flour customers.

Baguettes are kneaded, risen and folded, risen and folded, given shape and nestled in linen cloth. The last of the coals die and the earth oven cools from a blistering 700+. 475 degrees, the baguettes keep the soft salty focaccia company for their 25 minute journey under the oven’s dome.

Fresh Flour, Fresh Bread.

What is Old Fashioned Wheat Flour?

Old Fashioned Wheat Flour, it is not a whole grain… but it does have bran, germ, and all the nutrients found in the wheat grain. We call it Old Fashioned because it is sifted after being stone ground through a fine mesh that is similar to the way fine flours would have been made in the days of our great grandparents. The mesh takes out larger bran particles but lets the fine ones through. This simple method is the one that had been used for generations to create healthful and easily usable flours for all baking needs from cakes, cookies, and crusts, to great breads and crackers. This is the kind of flours that made fine products before the advent of roller milling that created the need to enrich flour by processing it so thoroughly that many of the vitamins and minerals where oxidized and destroyed.

Try our Old Fashioned Wheat Flour in your next recipe, it is not “white flour” but we think that you will be pleased.