Terra Americana

I have substituted the whole wheat and all purpse flours with Sprouted Spelt.  While I have fully enjoyed the results, my pita's tend to be a little more delicate than those made with wheat flour.

• 2 tsp active dry yeast
• 2 1/2 cups tepid water
• 1 tbsp Agave Nectar
• 2 1/2 cups Organic Sprouted Spelt Flour
• 1 tsp sea salt
• 1 tbsp olive oil
• 2 1/2 to 3 1/2 cups Organic Sprouted Spelt Flour

Stir yeast and water together in large bowl. Using a wooden spoon and stirring in one direction, stir in the whole wheat flour about a cup at a time; then stir 100 times, or until mixture looks smooth. Cover the sponge with plastic wrap for at least 30 minutes or up to 8 hours (longer resting is better) in a cool place. A rest will give it a fuller flavor.

Sprinkle the salt over the sponge and then stir in the olive oil, mixing well, again stirring in the same direction. Add the all-purpose flour (or the rest of the whole wheat flour) a cup at a time, mixing until the dough is too stiff to stir with the spoon. Turn dough onto a lightly floured work surface and knead it mixing until smooth and elastic, 8 to 10 minutes. The dough will be moderately firm and have a slight sheen.

Clean the mixing bowl, dry it, and coat it lightly with oil. Transfer the dough to the bowl and turn the dough around to oil its surface and cover tightly with plastic wrap. Let the dough rise at room temperature for 2 to 3 hours, or until double in bulk.

(You can make the dough ahead to this point (or proceed with half a recipe) and keep it refrigerated for up to a week. Pack dough in a plastic bag at least three times as big as the dough, seal. Bring to room temperature when ready to bake.)

Deflate the dough by kneading it briefly. Cut dough into desired-size pieces and shape each into a ball. On a lightly floured work surface, press down with fingers, then with rolling pin, roll dough from center out to about 1/4-inch thick. (Place on baking sheet or transfer to a preheated baking stone using a peel or parchment paper.)

Bake in preheated oven 450 degrees F for 3 to 5 minutes (or until puffed, don't overbake). 

Watch Pita Bread and Lamb with Jeffrey Alford and Naomi Duguid on PBS. See more from Baking With Julia.

More recipes for this delicious book:

• Gluten free gingerbread baby cakes

• Irish Soda Bread

• Lemon Loaf Cake

• Buttermilk Crumb Muffins