Making pita wraps yourself is actually really easy, and homemade fluffy spelt pita wraps taste so much better than store-bought ones, believe me.
I like my spelt pita wraps soft and fluffy and thick. But of course you decide how thick or thin, small or big you want to roll out your wrap dough.
What exactly are pita wraps?
When I say pita wraps, I mean the Greek street-food version: a soft flatbread without a pocket that’s perfect for rolling and is traditionally used for gyros. For vegetarians it’s often filled with fries and salad and these are perfect for my fusion kitchen. In the Middle East, pita usually refers to a bread with a hollow interior, used as a pita pocket for dishes like falafel and shawarma. Confusion sometimes arises because “wrap” only describes the preparation style. And these spelt pita wraps can also be used like tortillas: for burritos, soft tacos and fajitas if you like.
I like to use spelt flour for my recipe, but wheat works just as well.
What do you fill the homemade spelt pita wraps with?
My favourite fillings are
How long do the spelt pita wraps keep?
The homemade spelt pita wraps taste amazing when they’re fresh, but you can keep them in an airtight container in the fridge for at least five days and just warm them up in the dry skillet. And of course you can freeze them to always have a quick snack at hand. The delicious pan breads are perfect to use up leftovers in the fridge.
HOMEMADE SPELT PITA WRAPS
Recommended Equipment
Ingredients
- 2 teaspoons dried yeast
- 1 teaspoon sugar
- 400 ml warm water about 30°C/ 86°F
- 700 g spelt flour
- 60 ml olive oil
- 2 teaspoons salt
Instructions
- First, you want to read the whole recipe, gather all your ingredients and your equipment. That makes it so much easier and more fun and you're less likely to forget anything.
- Dissolve the yeast and sugar in the warm water and let it sit for about 5 minutes. The water should not be hotter than 40°C (104°F), as this will kill the yeast.
- Then knead the mixture with flour, olive oil, and salt for about 10 minutes until a smooth dough forms. After about five minutes in a stand mixer, check the dough. If it’s still crumbly, add a tablespoon of water. If it’s sticking too much to the bowl, add a tablespoon of flour.
- Spread some olive oil in a large bowl and on your hands, then place the dough in the bowl. Cover with a kitchen towel and let it rise in a warm place (not warmer than 40°C/104°F) for at least an hour. The dough should double in size. If not, wait a bit longer. Still does not rise at all? Have a look at the FAQ at the end of this blogpost.
- Then, knead the dough again on a floured work surface and divide it into 10 pieces. Roll these into balls and let them rest, covered, for another 20 minutes.
- Next, roll each ball into a circle about 25 cm (10 inches) in diameter and cook in a hot pan with a little olive oil for about 30 seconds on each side. Initially, the pan needs to be very hot, but you can lower the heat slightly after the first batch.
Nutrition
Can I also use wheat flour?
Yes, but then start by using a bit less water.
Can I also use whole grain spelt flour?
You can mix the spelt flour (type 630) with up to 30% whole grain flour. I wouldn’t use more than that, otherwise the pitas can become crumbly.
Can I let the dough rise overnight?
I usually recommend doing that to break down gluten and FODMAPs, but it’s not ideal for wraps. They lose elasticity that way. If they need to hold together well, they need the gluten.
What do I do if the dough does not rise?
This WikiHow article might solve the problem.
