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After baking, place it in a clean kitchen towel and cover to keep it soft.
I used 400g organic wheat flour T65 and 100g organic spelt flour T65, but you can also use just wheat flour T65.
If you don’t have fresh yeast, use dried yeast (about 8g is enough) diluted in a little lukewarm water with a pinch of sugar.
Store the pita in a freezer bag to keep it soft.
I used 400g organic wheat flour T65 and 100g organic spelt flour T65, but you can also use just wheat flour T65.
If you don’t have fresh yeast, use dried yeast (about 8g is enough) diluted in a little lukewarm water with a pinch of sugar.
Store the pita in a freezer bag to keep it soft.
