Nigella seeds and sprouted wheat flour add oomph
2½ cups all-purpose flour
½ cup sprouted wheat flour
2 tsps rapid-rise or bread-machine yeast
1 tsp pan-toasted nigella seeds (kalonji/charnuska)
1 tsp sea salt
2 Tablespoons extra virgin olive oil
½ tsp raw honey
1 cup + 2 Tablespoons hot (but not off-the-boil) water (between 105°F and 120°F at the high end).
In a large bowl, mix together the first five (dry) ingredients, then add the others to get a dough.
Knead the dough for several minutes until it is smooth and springy.
Pre-heat oven to 480°F. Have several clean tea towels at the ready.
Cut dough into eight slices, then form each slice into a ball. Cover these in the mixing bowl with a tea towel while you roll each one out. If you have extra baking trays, use these as holding pens (with tea towels in a layer over the pitas) for the raw ones while they wait to go in the oven. Roll each dough ball into a thin flat circular pancake, no more than ¼” thick, and be careful not to tear as this will prevent the pita pocket from forming in the oven.
Bake two at a time for about 4 minutes, till puffed up, and then turn over with a metal spatula to brown on the other side, another minute or two. Remove promptly and immediately place on rack with tea towel to cover (they will soften and the air pocket will eventually collapse). Serve hot, or allow to cool and freeze if not using that day.