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.