I have been craving home made hummus and pita bread, so I decided to bit this recipe off and get it made! The einkorn has such a lovely flavor, and pairing it with the Butlers Gold, hard red, give the pita great protein. I added the gluten to add the extra chewiness to the texture. You can absolutely leave it off if you have objections to it. This will give you 16 pita bread!
If you haven't tried the heirloom and specialty grains from Barton Springs Mill, check them out! The grains are organic and sourced directly from some local farmers, West Texas Area!
And I have a discount code for yall on your first order. Just use " Michal10" at checkout!
Fresh Milled Einkorn Pita Bread
2 cups of warm water
2 TBSP honey
1/2 TBSP salt
1/3 cup olive oil
1 1/2 TBSP instant yeast
1 TBSP vital wheat gluten
Mill the grain on a bread setting. It will make about 4 1/2 cups of flour. Add warm water, honey, salt, olive oil to a mixing bowl or a bread machine. I have been using the Nutrimill Artiste and have really enjoyed working with it! Add all the flour to the wet ingredients, along with the yeast and vital wheat gluten. Knead the dough for about 10-20 minutes. 10-15 in the mixer, 20 in the bread machine. Cover and let the dough rise 45 minutes or until doubled in size.
Preheat oven to as hot as yours will go! 475-500 degrees will work. Put a stone or cast iron skillet in the oven to preheat with the oven.
Punch down the dough, pour it out on a floured surface. Shape into a large ball. Split the dough into 16 pieces. Roll the 16 pieces into balls. Roll each piece into a 6 inch circle using a rolling pin. If the dough is sticky, generously dust with flour so you can work it.
Place each circle of dough on the stone or skillet in the oven and bake for 2 minutes on each side, using a spatula to flip. They will puff up and create a nice pocket for you!
Let them cool and enjoy!
Here is video for more instruction!