A simple recipe for making homemade whole grain (spelt) pita at home. Making fresh pita isn't as hard as you might think. Use the pita for wraps, pita chips, or dipping into your favorite sauce.
Dissolve yeast: In a small bowl, combine yeast, honey and ¼ cup of the warm water. Stir with your finger until yeast is dissolved. Set aside for 10 minutes. The mixture should get frothy (see note 1).
Mix dough: In a large bowl, mix together flour and salt. Pour in the yeast mixture, ¼ cup of the warm water, and olive oil. Mix until the dough starts to come together. If it needs more water, add 1 tablespoon at a time until the dough starts to come together (up to a maximum of ¼ cup).
Knead dough: Knead the dough on a lightly floured surface, for about 10 minutes, until it becomes a smooth ball (dough should spring back when poked with a finger). Lightly oil the large bowl and set the dough inside. Cover and let rise at room temperature until its doubled in size, about 1½ hours (see note 2).
Preheat: Put the oven rack in the middle of the oven, and place a baking sheet (or pizza stone) on the rack to heat. Preheat oven to 475°F (245°C).
Shape dough: Punch down dough. Divide dough into 6 even balls. On a lightly floured surface, use a rolling pin to roll dough into 6-inch rounds (⅛- to ¼-inch thick). Let the dough rest for 10 minutes.
Bake: Remove the hot baking sheet from the oven and quickly flip the pita (upside down) onto it. You'll likely be able to fit 2 to 3 pita on the sheet. Bake until the pita is puffed up in the middle and light browned on the edges, 4 to 5 minutes. Remove pita from the oven. Let the baking sheet reheat for another 5 minutes before repeating with the next batch of pita.
Notes
Yeast: Make sure your yeast is still active / not expired, by checking the best before date on the package.
How to know when dough has doubled: I like to take a photo on my phone before it rises, so that it's easier to see when it has "doubled in size".
Baking by weight: For the most accurate results, measure by weights provided in metric. If baking by volume, make sure to fluff the flour before lightly spooning it into a measuring cut and leveling it off with a spoon.
Storage tip: Extra pita can be frozen in an freezer bag. Alternatively, store pita in an airtight container or bag (for up to 2 days). There are no preservatives in this pita, so it won't last as long out of the freezer, compared to many store-bought brands.