Making pita wraps yourself is easy, and my homemade fluffy spelt pita wraps taste so much better than store-bought ones, believe me.
I like my wraps soft and fluffy and thick. But of course you decide how thick or think, small or big you want to roll out your wrap dough. They can also be used like tortillas, for burritos, soft tacos and fajitas. 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
The homemade spelt pita wraps taste amazing when they’re fresh, but you can keep them in an airtight container in the fridge for a couple of 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
Ingredients
- 2 teaspoons dried yeast or one 42g cube of fresh yeast
- 1 teaspoon sugar
- 350 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 prepare them in the right amounts. 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? Have a look at the FAQ at the end of this blogpost.
- Afterward, 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.
What do I do if the dough does not rise?
This WikiHow article might solve the problem.
