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 Stone Ground Spelt Pasta

We love to make pasta of all kinds, using fresh stone ground spelt is a great way to get whole grain into your diet, and delicious! We have a pasta machine but making noodles without it is not hard. With just a rolling pin and a little elbow grease you can have a fun time, and a unique tasty meal. Making food by hand is always a great way to spend time with your friends, your family, and yourself.

To make spelt pasta you’ll need: a rolling pin, a large sharp knife, a sheet pan or pasta rack… that’s about it…

3 eggs

2 Cups Whole Spelt Flour.

1/4 Cup Whole Spelt Flour to add if the dough is tacky.

 Eggs and speltYou can start by either mixing everything in a bowl until it is cohesive enough to start kneading with your hands. Or you can measure the flour right onto your work surface and make a well in the middle of the flour, drop the eggs in and mix it into a ball right there.

 

Kneading spelt pasta doughOnce the dough has come together start kneading it by pressing down into the dough and pushing away with the heal of your hand. Fold the dough back onto itself, give a 1/4 turn to the folded ball, repeat this motion, dusting as needed. Continue for about 5-6 minutes, until the it becomes smooth and slightly elastic. Pasta should be firm and not be tacky at all. If you find that it is sticking to the table or your hands, rub and scrape the dough off and lightly dust your hands, the table, and the dough ball with flour.

Pasta & pinLet the dough rest in a covered bowl, or in plastic wrap for 20-30 minutes before trying to roll it out, this will let the gluten relax, and allow the dough to be more pliable. At this point the dough can be refrigerated or frozen for use latter.

Once the dough has rested it’s time to roll it out. I’ve always preferred a French style rolling pin, long and thin often slightly tapered at the ends and without handles. But what every you have in your kitchen will work. To me using the French pin is kind of like driving a stick shift, just a little more control and feel for what is going on, but in the end both get you where you are going.

Flour handBefore you start rolling out your pasta lightly dust your work surface, hands, and rolling pin to keep the dough from sticking to anything. As you are working, at the first sign of sticking, dust the sticky spots with flour. Start rolling the dough out by pressing it flat with your hands. Roll the dough out by starting in the middle and rolling away from you, bring the pin back to the middle and roll the dough our toward you. After a couple times give the sheet a 1/4 turn and roll it out in a similar way. Continue rolling until the dough is about 1/8th an inch in thickness. If the dough resists rolling and starts pulling back let it rest for 5 minutes and start rolling again.

Spelt pasta ready to cutTo cut the dough dust it with a bit of flour to ensure that it does not stick to it’s self and curl it loosely into a cylinder. With a large sharp knife cut it into strips to your desired thickness.

Hand cutGently unroll the noodles and lay them on a parchment, wax paper, cookie sheet, or pasta rack to dry for about 10 – 15 minutes.

 

BoilingThe cooking time will be 3-4 minutes, in salted water that has been brought to a rolling boil.

 

Drain your home made spelt noodles and add your favorite sauce.