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Egyptian bread was originally made from emmer wheat. These days you can make your pita recipes using sprouted wheat flour.
Sprouted wheat bread is much more nutritious and more digestible. Sprouting wheat releases anti-nutrients like phytic acid and increases nutrients like protein.
Sprouting grains is also thought to inactivate aflatoxins which are potent carcinogens found in grains.
Making pita recipes using sprouted wheat flour such as spelt would make an interesting and possibly better choice for people suffering from gluten intolerance as the spelt grain contains a less offensive type of gluten.
Egyptian Bread Pita Recipes
A Basic Pita Recipe
Ingredients:
1 1/2 cups of warm Filtered Water
1 package of Active Dry Yeast (Non-GMO)
1 tsp. of Sugar or Honey
1 tsp. of Sea Salt
1 to 2 Tablespoons of Virgin Olive Oil
3 cups of Whole Wheat Flour (try some sprouted whole wheat flour with your recipe)
Instructions:
Add yeast and your choice of sweetener to warm water
Let stand for approx. 10 minutes or until bubbly looking
Combine flour and sea salt and start combining with yeast mixture in a big bowl
Stir until a dough forms
On a floured surface knead dough for several minutes
Place kneaded dough in a big bowl with a little olive oil on bottom of bowl and coat all sides of dough with oil
Cover with a kitchen towel and place in a warm spot to rise for about 1 to 2 hours
When dough has doubled in size, punch down dough on a lightly floured surface and divide dough into 10 to 12 equal parts
Roll dough into balls and let these balls of dough rise for about 30 minutes covered with a towel
Roll each ball into a 6 inch circle with a lightly floured rolling pin
Place 2 or 3 circles of flattened dough on a cookie sheet or even better a baker's stone in a 450 to 500 degree (F) preheated oven
Bake for 4 to 6 minutes or until puffy and light brown in color
Cool on a rack and store uneaten pitas in your refrigerator for a few days
How to Make Sprouted Wheat Flour
Use a grain that has been sprouted for only a day or two days or a grain whose sprout barely emerges from the end of the kernel (a shorter sprout is easier to grind up into flour).
Place the sprouted grains in a thin layer on a fine mesh screen or parchment paper in your dehydrator.
Dehydrate at 145 degrees F or even as low as 105 degrees F and dehydrate until thoroughly dry.
You can even place the sprouted grains on a baking sheet and place it in your oven on the lowest setting. When the grains are thoroughly dry, add them to a grain mill or even a high speed blender and grind.
The Basics of Sprouting Wheat
Rinse grains with filtered water if possible.
Soak grains with room-temperature filtered water overnight or for at least 8 to 12 hours.
Drain soaking water and give the grains a good rinse.
Drain rinsing water and sprout grains in appropriate sprouting container to continue with sprouting process.
Rinse every 8 hours for 1 to 2 days or until desired sprout length appears.
Sprouted Wheat Bread
Some people believe that it is better to sprout grains for a longer period to get the most nutrition possible.
However, the smaller the sprout the more likely you will achieve an airy type of bread. Sprouting longer will make a more dense type of bread.
A sprout of 1/8 to 1/4 of an inch in length would probably be a safe bet for making sprouted bread. This should be achieved in a 36 to 48 hour period.
