Spelt Pita

The Low Fodmap diet booklet that I got from the fine folks at Monash University says that spelt is an acceptable grain on the low FODMAP diet.  A slice or two of spelt bread is okay.  Spelt is a variety of wheat that is not only low in FODMAPs but also low gluten.  It is not gluten free.  This is my first experiment in baking with spelt flour and it was a success.  I served these with some olive oil and dukkah, and the zucchini hummus!

If you don’t have a pizza stone, try using a heavy baking sheet.

Makes 4 small pita

1 3/4 cups wholegrain spelt flour, divided
1 teaspoon yeast
1/2 teaspoon sugar
1/2 cup warm water
1/2 teaspoon salt

Combine the water and sugar in a medium bowl, stir to dissolve. Add the yeast and let it proof for 10-15 minutes.  Vigorously stir in 1/4 cup of the spelt flour.  Stir until you have a smooth batter.  Cover the bowl with plastic wrap and let sit for approximately 30 minutes or until doubled in size.  You should have a nice frothy sponge. Add the salt and the remaining flour.  Stir until you have a shaggy dough and then knead by hand for a few minutes.  Divide the dough into 4 equal balls.  Put them back in the bowl and cover with plastic wrap.  Let rise another 30-45 minutes, until doubled.
Put a pizza stone on the bottom rack of the oven and preheat to 475F (convection oven). When the oven is very hot and the dough has doubled, flatten the balls out into circles about 5 or 6 inches across.  I used a plastic wrap lined tortilla press which worked quite well. Working quickly, open the oven and slide out the rack with the stone.  Drop the rounds of dough onto the hot stone and close the oven.  Bake the pitas 3 – 5 minutes until they have puffed up a bit in the center.  Flip them over and bake another minute or two more.  Remove them to a wire rack to cool. Try not to eat them all at once.
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