Kamut Pita Bread

READY IN: 1hr 30mins
YIELD: 8 Pitas


  • 1
    cup warmed milk
  • 1
    tablespoon butter
  • 1
    teaspoon salt
  • 1 12
    tablespoons honey
  • 1 14
    cups kamut flour
  • 1 12
    cups all-purpose flour (have an xtr 1/2 C on hand while mixing)
  • 1 12
    teaspoons yeast


  • Place Butter, Warm milk salt and honey in bread machine.
  • Add Kamut flour first, then AP flour, making a well in the center for the yeast and add yeast.
  • Set on Dough cycle and start. Check dough after first 5 minutes or so to make sure the dough is the proper consistency. Add extra AP flour or Water as needed a Tablespoon at a time until the dough is smoothe and not sticky.
  • When the dough cycle finishes, allow the dough to rest in the machine 30 minutes.
  • Then place on well floured surface and separate the dough into 8 equal pieces.(I use a Bench Knife)
  • Roll each piece into a circle approximately 1/8" thick.
  • While rolling, allow your oven to preheat to 450 degrees and place a baking stone or pizza stone on the next to bottom shelf. (I like to let mine preheat for at least half an hour! I want the stone HOT!).
  • If the dough springs back, cover with a clean kitchen cloth and let it rest 10 minutes and then try again.
  • When finished rolling, place dough 2 at a time (depending on how much space you have on your stone) and bake for approximately 2 1/2 minutes, then flip and bake 2 minutes on other side, or until bread is light brown. The Pitas should puff up during the first part of baking. Allow them to cool a few minutes before storing in an airtight container. Make sure they are NOT HOT or they will sweat and be gooey. Enjoy!