I believe everything tastes better and fresher when made from scratch, which is definitely the case with these pita crisps. They are the perfect addition to a middle eastern meal, served with dips or taste amazing just by themselves.
Some people have the perception that making your own pita crisps is difficult. However, this couldn’t be further from the truth. I have included photos of practically every step so you are able to be guided through.
When adding the warm water to the yeast, little bubbles should appear. This means it is activating and will ensure your dough rises.
It is really important to knead the dough until it is not longer sticky. This helps the pita bread to become elastic which in turn helps it to expand and rise.
Your dough should be smooth and easy to handle once kneaded.
It’s important to let your dough rise for 90 minutes as it enables the flavours to develop.
Break the dough up into eight portions as they will not only cook quicker but are easier to manage.
I actually prefer all the pita bread to be different shapes and sizes as this gives the dish a rustic feel.
The macadamia oil and salt add flavour to these pita crisps. You could add spices such as cumin, paprika, dried herbs or pepper as well.
These will keep in a sealed container in the pantry for up to four days. Either reheat them in the oven at 180C/350F for 5 minutes or enjoy straight from the container!
Spelt pita crisps
Serves 6 generously
- 3 cups wholemeal spelt flour, extra for kneading
- 1 1/2 teaspoons salt, extra for topping
- 1 TBSP honey
- 2 1/2 tsp yeast
- 1 1/4 cups water, at room temperature
- 2 TBSP macadamia oil, extra for bowl
- Combine the flour, salt, honey and yeast in a large bowl.
- Stir in the water and macadamia oil until well combined.
- Knead on a floured surface for 5 minutes, or until smooth.
- Place the dough in a lightly oiled bowl and cover with a cloth or plastic wrap.
- Let dough rest and rise until doubled in size, approximately 90 minutes.
- After the dough has doubled, punch down to release some gas then divide into 8 portions.
- Roll each potion into a ball then cover and rest for a further 20 minutes.
- Preheat oven to 180C/350F and line a tray with baking paper.
- Roll out one portion of the dough.
- Place rolled dough on lined tray and bake for 3-4 minutes.
- Take out of oven, cut into wedges and drizzle with salt and macadamia oil.
- Bake for a further 5 minutes, until crisp. Serve and enjoy!
I’d love to hear if you’ve have you made pita bread before?!