Sprouted Pita Bread

Sprouted Pita Bread

This recipe uses sprouted flour, spelt works best but sprouted wheat can be used. The dough does not need to be soaked overnight since the acids have already been neutralized during the sprouting process and in turn, the nutrients are more available and assimilate easier by the body.


6 cups sprouted spelt flour

2 cups (or more) filtered water

1 tsp. yeast

½  tsp. cane sugar

1 Tbs. sea salt

2 Tbs. extra virgin olive oil


Proof the yeast with sugar and ½ Cup water. This should take about 5-10 minutes.

Meanwhile, sift the flour into a mixing bowl, add salt and then the water and yeast mixture.

Knead the dough for about 10 minutes to make sure the flour has all dissolved. If too dry, add more water, 1 Tbs. at a time. If too wet, add more flour, 1 Tbs. at a time.

When dough is ready, form it into a ball, oil the bowl with olive oil and the ball of dough. Cover and let rest about 2 hours.


It is best to watch someone in action when trying to learn a new skill. Since the internet in not personal interaction, video is the next best thing. Here is a video on how to mix, roll and bake pita,  please feel free to do a search for a different  instructional video on making pita bread if you’d like. Here is one I have found and hopefully in the future, I will make my own. Just remember, the following video is NOT a traditional method, so please use the recipe above.





    1. You sure can. I actually started cooking mine stovetop on a cast iron pan.

      I lightly oil my castiron frying pan which just barely has a rim. Then I turn the heat on medium-high and let it get to where it’s starts smoking, then I turn it down to medium and place 1 pita dough that is rolled out and ready to go.
      It takes about 1 minute on each side.
      That’s just another way that I like to cook my pita bread.

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