Vegan wholemeal pita breads
- Lactose-free - Vegan
Preparation time: 60 minutes - Difficulty level: easy
- 420 g wholemeal spelt flour, a little more for the work surface
- 15 g fresh yeast
- 1 pinch of sugar
- 300 ml warm water
- ½ tsp turmeric powder
- 2 tsp salt
- 20 g olive oil
- black cumin seeds
Preparation:
In a bowl or food processor, dissolve the yeast & sugar in the warm water, add the flour and knead well for approx. 5 minutes.
Cover the dough and leave to rest for 10 minutes, then add the oil, salt and turmeric powder and knead again.
Leave to rest in a warm place for at least 30 minutes until the dough has doubled in size, then knead the dough again on a floured work surface, divide into 8 equal pieces and shape into balls.
Place the balls next to each other on a floured board, cover and leave to rise for a further 10 minutes.
Bake:
Preheat the oven to 250 degrees fan and brush 2 baking trays with oil ( or line with baking paper). Use oiled fingers to flatten the dough balls into flat cakes, spread them on the baking trays, sprinkle with black cumin seeds and bake for 7-10 minutes, one after the other.
They should be soft rather than crispy.
