Sourdough Pita Bread
Easy to make and best fresh, pita bread goes with just about anything. Using sourdough starter adds an extra dimension of flavor and sophistication to the dough.
INGREDIENTS
2/3 cup warm filtered water
1 tsp active dry yeast
1/2 tsp sugar
2 cups Sourdough starter
3 tbsp olive oil
2 cups bread flour
2 tsp kosher salt
Combine water, yeast, and sugar in a bowl and allow the yeast to bloom for about 10 minutes. Add sourdough starter and oil to the yeast and mix to combine. Add 1 cup of flour to the bow, sprinkle on the salt and then the remaining flour. Mix by hand adding flour or water as necessary. Dough should be somewhat sticky but workable.
Allow dough to rise in an oiled covered bowl for about 1 hour until nearly doubled.
Cut dough into 12 pieces. Shape dough into rounds and flatten. Allow rounds to rest about 20 minutes. Preheat oven to 500 degrees and put a pizza stone in the oven on the lowest rack.
Roll out pitas into 8 inch rounds and allow to rest for 5 more minutes. Use a peel or floured cutting board to slide 4 rounds at a time onto the baking stone and bake for 4-5 minutes. (Pitas should inflate and once they do only let them bake a minute longer otherwise they’re stay puffed.)
Remove and allow to cool on a baking rack.
[...] you maintain a sourdough starter, you are always looking for ways to use it. I happened upon this recipe and found it quite good. I used all whole wheat starter and flour but it still worked well. My [...]