The Ancient Grain’s Embrace: Crafting Kamut Pita Bread

The aroma of freshly baked bread is one of life’s greatest pleasures, a sensory invitation to comfort and connection. For me, the distinct, almost nutty perfume of Kamut flour transforming in the heat evokes a special memory. I recall a trip to a small, sun-drenched village in the Mediterranean, where an elderly baker, his hands dusted with flour like ancient hieroglyphs, showed me how he made flatbreads from a grain he called “Khorasan,” a relative of what we now know as Kamut. He spoke of its resilience, its deep history, and its nourishing qualities, a stark contrast to the often-processed grains of modern times. That experience, and the lingering taste of those earthy, satisfying pockets of air, inspired me to recreate that magic in my own kitchen, leading me to this delightful Kamut pita bread.

Recipe Overview

• Prep Time: 30 minutes (plus dough resting time)
• Cook Time: 10 minutes (total for baking pita)
• Total Time: Approximately 1 hour 40 minutes (including dough cycle and resting)
• Servings: 8
• Yields: 8 Pitas
• Dietary Type: Vegetarian (can be made vegan by substituting honey with maple syrup or agave)

Ingredients

To embark on this culinary journey, gather these essential components:

• 1 cup warmed milk
• 1 tablespoon butter
• 1 teaspoon salt
• 1 1/2 tablespoons honey
• 1 1/4 cups kamut flour
• 1 1/2 cups all-purpose flour, with an extra 1/2 cup on hand while mixing
• 1 1/2 teaspoons yeast

Equipment Needed

A few key tools will help you achieve perfect pita:

• Bread machine (for dough cycle)
• Bench knife or dough scraper
• Rolling pin
• Baking stone or pizza stone
• Oven
• Clean kitchen cloth
• Airtight container for storage

Instructions

The process of making Kamut pita bread is a rewarding one, a dance between ancient grains and modern convenience.

1. Begin by placing the butter, warmed milk, salt, and honey into your bread machine pan. This combination forms the rich base for our dough.
2. Next, add the kamut flour to the pan. Following that, add the all-purpose flour. Create a well in the center of the flour mixture, ensuring it reaches the liquid below, and carefully add the yeast into this well.
3. Set your bread machine to the Dough cycle and start the machine. This cycle will expertly knead and develop the dough for you.
4. Around five minutes into the dough cycle, check the consistency of the dough. You’re looking for a smooth, cohesive ball that pulls away from the sides of the pan. If the dough appears too dry and crumbly, add a tablespoon of water at a time. If it’s too sticky, add a tablespoon of all-purpose flour at a time. Continue this adjustment until the dough achieves that perfect, pliable texture.
5. Once the dough cycle has completed, allow the dough to rest in the bread machine for an additional 30 minutes. This resting period allows the gluten to relax, making the dough easier to handle.
6. Generously flour a clean work surface. Turn the rested dough out onto the floured surface. Using your bench knife or dough scraper, separate the dough into 8 equal pieces.
7. Take each piece of dough and roll it into a circle approximately 1/8 inch thick. Aim for an even thickness to ensure consistent puffing and baking.
8. While you are rolling the dough, preheat your oven to 450 degrees Fahrenheit (230 degrees Celsius). Position a baking stone or pizza stone on the next to bottom shelf of your oven. Allow the stone to preheat for at least 30 minutes; a very hot stone is crucial for creating those characteristic pita pockets.
9. If the rolled dough pieces spring back when you try to roll them thin, don’t fret. This indicates the gluten is still a bit tight. Cover the dough circles with a clean kitchen cloth and let them rest for 10 minutes. They will become more pliable and easier to roll to the desired thickness.
10. Once all the dough has been rolled out, it’s time to bake. Carefully place two dough circles at a time onto your preheated baking stone. The number you can bake will depend on the space available on your stone.
11. Bake for approximately 2 1/2 minutes, or until the pitas begin to puff up. Flip them over and bake for another 2 minutes on the other side, or until the bread is light brown. The pitas should dramatically puff up during the initial part of the baking process.
12. Once baked, immediately remove the pitas from the oven. Allow them to cool for a few minutes before storing them in an airtight container. It’s important they are not hot when stored, as residual heat can cause them to sweat and become gooey.

Expert Tips & Tricks

To elevate your Kamut pita bread from good to exceptional, consider these professional insights:

• The Power of the Stone: A truly hot baking stone is your secret weapon for achieving that coveted puff. Don’t rush the preheating process. The intense heat from the stone quickly turns the moisture in the dough into steam, creating those glorious pockets.
• Dough Hydration is Key: Kamut flour can absorb moisture differently than all-purpose flour. Don’t be afraid to slightly adjust the liquid or flour during the dough cycle. The goal is a dough that is soft and elastic, not sticky or crumbly.
• Gentle Handling: While the bread machine does the heavy lifting with kneading, be gentle when shaping the pitas. Overworking or tearing the dough at this stage can hinder its ability to puff.
• Immediate Storage: The moment your pitas have cooled slightly, get them into an airtight container. This is essential to maintain their soft texture and prevent them from drying out.

Serving & Storage Suggestions

Kamut pita bread is wonderfully versatile. Serve them warm, straight from the oven, to experience their full glory. They are perfect for filling with grilled meats, falafel, fresh vegetables, and your favorite sauces, or simply enjoyed torn and dipped into hummus or baba ghanoush.

For storage, ensure the pitas are completely cool before sealing them in an airtight container. At room temperature, they will stay fresh for 1 to 2 days. For longer storage, you can refrigerate them for up to 4 days, or freeze them for up to 2 months. To reheat frozen or refrigerated pitas, you can lightly warm them in a dry skillet over medium heat for a minute or two per side, or briefly in a 300°F (150°C) oven until warmed through.

Nutritional Information

Here’s an estimated breakdown of the nutritional content per serving:

Nutrient	Amount per Serving	% Daily Value
Calories	131.7 kcal
Calories from Fat		19%
Total Fat	2.8 g	4%
Saturated Fat	1.6 g	8%
Cholesterol	8.1 mg	2%
Sodium	316.9 mg	13%
Total Carbohydrate	22.8 g	7%
Dietary Fiber	0.8 g	3%
Sugars	3.3 g	13%
Protein	3.7 g	7%

(Please note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

Variations & Substitutions

While this recipe is wonderful as is, feel free to experiment:

• Vegan Option: To make this recipe entirely vegan, substitute the butter with a vegan butter alternative or a neutral oil like coconut oil, and replace the honey with maple syrup or agave nectar.
• Herbed Pitas: Incorporate a teaspoon of dried herbs like oregano, thyme, or rosemary into the dry ingredients for a fragrant twist.
• Whole Grain Boost: For an even nuttier flavor and added fiber, you can experiment with increasing the kamut flour slightly, but be mindful of the dough’s hydration.

FAQs (Frequently Asked Questions)

Q: Why don’t my pitas puff up?
A: Several factors can prevent puffing: the oven or baking stone may not be hot enough, the dough might be too thick, or it may not have been kneaded sufficiently. Ensure all elements are at their peak before baking.

Q: Can I make the dough without a bread machine?
A: Absolutely. You can mix the ingredients by hand or use a stand mixer with a dough hook. Knead until the dough is smooth and elastic, about 8-10 minutes by hand or 6-8 minutes in a mixer. Then, proceed with the resting and shaping steps.

Q: How thick should I roll the pita dough?
A: Aim for a thickness of about 1/8 inch. Rolling too thin can make the dough tear, while rolling too thick can result in a dense, less airy pita.

Q: Can I use different ancient grains?
A: Kamut is quite unique. While you could experiment with other ancient grains like spelt or emmer, they will have different hydration levels and gluten structures, requiring adjustments to the recipe. Kamut flour provides a specific nutty flavor and texture that is characteristic of this recipe.

Q: How can I make the pita pockets more distinct?
A: The key to pronounced pockets is extremely high heat from a preheated baking stone. This rapid steam generation forces the layers of dough apart. Ensure your oven and stone are thoroughly preheated.

Final Thoughts

There’s a profound satisfaction in baking your own bread, and this Kamut pita bread offers a taste of history and wholesome goodness in every bite. The ancient grain lends a subtle complexity and earthy depth that store-bought versions simply can’t replicate. Whether you’re filling them with your favorite Mediterranean delights, using them as a healthy snack, or simply tearing them to enjoy their pure flavor, I encourage you to give this recipe a try. Share the bounty with friends and family, and savor the connection that comes from breaking bread together.