Put 250g spelt flour, a tsp dried yeast and a pinch of salt into a bowl. Stir in 175 ml warm water and 2 Tbs olive oil
and mix together, kneading into a dough for several minutes. Cover with a clean towel and leave to prove for 40 minutes.
Knead well for another few minutes, then divide the dough into 5 – 6 pieces, rolling into balls. Cover and rest for 15 minutes.
Now dust the dough balls and work surface with flour and flatten each piece into ovals about 10 cm x 20 cm. Cover again and
leave for 15 minutes. Preheat the oven and baking trays to 220°C. Quickly remove the hot trays from the oven, lay the pittas
into them and return to the oven. Bake for 12 – 15 minutes, then remove from the oven, wrap in a clean towel and leave to cool.