Ingredients
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2
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1
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1/2
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1/2
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1
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3/4 - 1
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-
-
-
-
-
-
-
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Directions
Sourdough Pita Bread,This recipe is a delicious use of sourdough starter. Use to make gyros or stuff with hummus and an assortment of fresh vegetables. The rising may take a little while depending on temperature and how active the starter is. If you want to give the starter a boost, add 1 tsp commercial yeast to 1/8 cup of water and allow to bubble before adding to flour mixture.,great recipe! these came out so fluffy and they puffed up with great pockets. i did a series of stretch and folds in lieu of kneading. maybe 5 of them and let the dough bulk proof at 67 degrees F for about 5 hours. preheated oven and a dark cookie sheet to 500 degrees F, rolled them out into 9 small pitas which i put on a parchment paper. slid the parchment onto the cookie sheet and baked exactly 5 minutes at 500. perfect. the pockets are great. mine were a bit on the sour side as i proofed at a cool temp but if you proof warmer the results will be milder i think. i might try bulk fermenting overnite in the fridge and see how that affects dough quality and taste. used 60 g whole wheat flour, 60 grams AP and 60 grams bread flour, 3 grams salt, 15 grams olive oil, 3 grams salt. perfect. i did not need to add the yeast as my starter was freshly fed the night before. i may include a bit of semolina flour and rye flour next time for added interest and textures,used to feel really grateful that I live in a community with access to great fresh pita. Then I found this recipe…and I haven’t purchased the “great” local pita since! I feel much healthier eating my flour sourdoughed, and because it’s sourdough it stores really well. sometimes I make as much as 5 batches at a time.
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Steps
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1
Done
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In a Large Bowl Combine the Flour, Sugar and Salt. Mix in Oil and Starter Adding Water 2 to 3 Tablespoons at a Time Kneading Until Dough Is Soft and Elastic. |
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2
Done
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Grease a Large Bowl, Place the Dough in the Bowl Turning to Coat. Cover With a Towel and Allow to Doublein Volume. Punch Down and Take a Lemon Sized Ball of Dough and Roll Into a 6 Inch Circle the Thickens of 2 Tortillas. |
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3
Done
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Cover With a Damp Cloth and Allow to Rest For 15 Minutes. Heat a Cast Iron Griddle and Place a Formed Pita on the Hot Griddle. Cook on One Side Until Dough Puffs. Enjoy. |
