Kamut Pita Bread

"Kamut is an ancient Egyptian grain used in the time of the Pharohs and is high in protien. If you replace Kamut for Wheat, it should be done 7/8 cup of Kamut to 1 cup of Whole Wheat. It has a delicious earthy flavor and makes this a delicious alternative to "Store Bought" Pita bread!! And I used the Bread Machine to make the dough!"
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Ready In:
1hr 30mins
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!

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<p>I am a travel Nurse and have been a bread baker for more than 30 years. I speak Arabic and LOVE learning to cook different Ethnic foods. I am pretty much focused oin breads right now and bake most of the breads my family uses. Don't get me wrong...I HAVE made loaves that even the ducks wouldn't eat, so I am ALWAYS working to do better. I am currently working on a Lite White bread that is alot like Store Bought breads. I also make our Yogurt and will be starting to grind my own grains. I come from a LOOOONG line of FINE Southern cooks, and love learning more and more!!</p>
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