Pita Pockets with hummus, baby spinach and falafel

mmmm... is there anything better than pita pockets stuffed with yummy fillings. I remember loving it when my mum bought pita bread for our school lunches. When I saw Jessy's post about her awesome pita/hummus/falafel meal I just couldn't help myself. I had to learn how to make pita bread and then devour it.

I used this recipe as the base for my pita bread. I modified the recipe a little and so here is my version of pita pockets:

1 cup white spelt flour *
2 cups wholemeal spelt flour*
1 1/2 tsp salt
2 tsp raw sugar
2 tsp instant dried yeast
1 1/4 cup water (room temp.)
2 tsp olive oil
*you can use 3 cups of any flour you want really.

1. In a large bowl - mix the yeast, flour, salt, and sugar. Add the olive oil and 1 1/4 cup water and stir together with a wooden spoon. If necessary add more water so that all the flour is incorporated into the dough.
2. Once all of the ingredients are combined, place the dough on a work surface and knead the dough for approximately 10 minutes.
3. Place the dough in a bowl that has been lightly coated with oil. Cover the bowl with a damp kitchen towel and set aside for about 90 mins until it has doubled in size.
4. When it has doubled in size, punch the dough down to release some of the trapped gases and divide it into 8 pieces. Roll each piece into a ball, cover the balls with a damp kitchen towel, and let them rest for 20 minutes.
5. Preheat the oven to 200 degrees Celsius. Place a baking stone or upside down cookie sheet on the middle rack of the oven.
6. Spread a light coating of flour on a work surface and place one of the balls of dough there. Sprinkle a little bit of flour on top of the dough and use a rolling pin and roll the dough into a circular shape. It should be about 1/8 to 1/4 inch thick.
7. Open the oven and place as many pitas as you can fit on the hot baking surface. They should be baked through and puffy after 3 minutes. If you want your pitas to be crispy and brown you can bake them for an additional 3 to 5 minutes.

Here is half a pita with hummus , falafel (from VWaV) and baby spinach.