Kamut Pita Bread

1 1/4 cups (317 mL) lukewarm water
1 Tbsp (15 mL) instant yeast
1 Tbsp (15 mL) honey or maple syrup
3 cups (750 mL) kamut flour
1 tsp (5 mL) sea salt
additional flour for sprinkling

Combine water, yeast and honey. Whisk until smooth. Add half of the flour. As the dough gets firmer, knead with hands. Cover and let rest for 15 minutes. Sprinkle with flour. Punch down and place on floured surface. Make a round disk two centimeters thick. Cut like a pizza into 12 wedges. Flour sticky parts. Shape into balls, pinching edges under. Roll into disks 2.5 centimeters thick. Sprinkle a tea towel with flour. Place pitas on towel and let rise for one hour. Preheat oven to 450°F (230°C), heating cookie sheet for 10 minutes. Bake pitas on hot cookie sheet for five to seven minutes until hollow sounding when tapped and pale in color (not brown.)

Source: alive #208, February 2000