High Protein Spelt Pita Bread
Elevate your bread-baking game with this High Protein Spelt Pita Bread recipe, a wholesome and delicious twist on traditional pita bread. Crafted with nutrient-rich spelt flour and boosted with plant-based protein powder, this recipe delivers the perfect blend of hearty nutrition and soft, fluffy texture. The simple ingredients, including olive oil and a hint of honey or maple syrup, create a subtly sweet flavor, while the high-heat baking technique ensures a perfect puff for classic pita pockets. Ready in just over an hour, these pitas are ideal for meal prep, sandwich wraps, or dipping into your favorite spreads. Whether you're seeking a high-protein option for your diet or a versatile flatbread that freezes beautifully, this recipe is sure to become a household favorite!
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Ingredients
- 250 grams Spelt flour
- 50 grams Plant-based protein powder (unflavored or neutral flavor)
- 7 grams Instant yeast
- 5 grams Salt
- 180 milliliters Warm water (approximately 40°C or 105°F)
- 15 milliliters Olive oil
- 10 grams Honey (can substitute with maple syrup for vegan option)
Directions
Step 1
In a large mixing bowl, whisk together the spelt flour, plant-based protein powder, instant yeast, and salt to ensure an even distribution of the dry ingredients.
Step 2
In a separate small bowl or measuring cup, mix the warm water, olive oil, and honey (or maple syrup for vegan). Stir until the sweetener is dissolved.
Step 3
Gradually pour the liquid mixture into the dry ingredients, stirring with a spoon or your hands until the dough starts to come together.
Step 4
Transfer the dough to a clean, lightly floured surface and knead for 7-10 minutes, or until the dough is smooth and elastic. If it feels too sticky, add a little more spelt flour, one tablespoon at a time.
Step 5
Place the dough in a lightly greased bowl and cover with a damp cloth or plastic wrap. Let it rise in a warm place for about 1 hour, or until it doubles in size.
Step 6
Once the dough has risen, punch it down to release the air and divide it into 6 equal portions. Shape each portion into a ball and cover them with a cloth to rest for 10 minutes.
Step 7
Preheat your oven to 250°C (480°F) and place a baking stone or an inverted baking tray on the middle rack while it heats to replicate the high heat of a bread oven.
Step 8
Roll each dough ball into a flat disc, about 5-6 inches (12-15 cm) in diameter. Make sure they are evenly rolled so they puff properly during baking.
Step 9
Place the rolled-out pitas onto a piece of parchment paper for easy transfer. Bake 2-3 pitas at a time by sliding the parchment paper onto the preheated baking stone or tray. Bake for 5-7 minutes, or until the pita breads puff up and are slightly golden.
Step 10
Remove the pita breads from the oven and immediately cover them with a clean kitchen towel to keep them soft as they cool.
Step 11
Repeat with the remaining dough portions. Serve warm or store in an airtight container for up to 2 days. They can also be frozen for longer storage.
Nutrition Facts
| Serving size | 518.8 grams (518.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1224 |
| Total Fat 24.70g | 32% |
| Saturated Fat 4.10g | 21% |
| Polyunsaturated Fat 1.30g | |
| Cholesterol 0mg | 0% |
| Sodium 2308mg | 100% |
| Total Carbohydrate 190.00g | 69% |
| Dietary Fiber 30.40g | 109% |
| Total Sugars 10.70g | |
| Protein 72.80g | 146% |
| Vitamin D 0IU | 0% |
| Calcium 155mg | 12% |
| Iron 20mg | 111% |
| Potassium 1221mg | 26% |
Source of Calories