Whole-grain pita pockets

Ingredients for 6 servings:

• 3 ½ g dry yeast, alternatively 1/2 cube fresh
• 330 ml water, lukewarm
• 500 g wholemeal flour (spelt or wheat)
• 1 tsp, leveled salt

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 55 minutes

wholesome

In a large bowl, combine yeast, 100 ml water, and 50 g flour to form a pre-dough. Cover (with cling film with a rubber band or a non-airtight lid) and let rise in a warm place for 15 minutes. Add the remaining flour and water to the pre-dough and knead thoroughly (as briefly as possible for spelt). The dough will be slightly sticky afterward. With wet hands, form it into a ball and, covered, let it rise in the bowl for 60 minutes, until it has roughly doubled in size. Preheat oven to 250°C (top/bottom heat). With floured hands, form the dough into approximately 16 equal-sized balls (about 50 g each). Roll each ball out on a floured surface into a flatbread about 10 cm in diameter. Place the flatbreads on a baking sheet lined with baking paper (large spaces are not necessary—the flatbreads will not expand) and let rest for a few more minutes. Bake in the oven for 4-6 minutes until they have ballooned. This only happens at the end of the baking time. Let the pita pockets cool briefly, then cut a small hole on one side while still lukewarm, fill it, and enjoy. Tips: Sometimes a pocket won’t open, but with luck, you can still cut it open and fill it later. The pockets freeze perfectly. Simply pop them in the toaster from frozen, and they’ll taste just like freshly baked.