Sourdough Pita Bread

If 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 vegan son especially appreciates me when I make pita as it is one of the few breads he can eat since it has no diary products.  I promise a homemade hummus and non-sourdough pita recipe soon!

Sourdough Pita Bread

Combine:

2/3 c cup warm water (110 degrees–I still use a thermometer EVERY time)

1 teaspoon yeast

1/2 teaspoon sugar

Allow to bloom–get nice and bubbly–10 minutes.

Put in mixer bowl fitted with dough hook (or by hand, if you lack a KitchenAid mixer, and I am sorry for you if that is the case):

2 cups sourdough starter, yeast mixture and 3 tablespoons olive oil.

Turn on mixer to low and add 2 teaspoons salt and 2 cups of whole wheat or bread flour, one cup at a time.

When flour and salt are incorporated and the dough is clinging to the dough hook, turn off mixer, take dough and make a nice mound in a oiled bowl and let rise one hour.  Meanwhile, preheat your oven with a stone on the bottom rack to 500 degrees–this takes at least an hour for most ovens.

Dump your dough ball on a floured surface and pushing out air, make a nicely rounded ball.

Let relax 10-15 minutes.

Cut dough into 12 pieces, being careful to keep the shiny top intact.  Round these pieces, keeping the shiny top on the top (!) and flatten a bit with your hand. Let rounds rest 20 minutes.

If the dough still fights you, just RELAX and try again in a few minutes.  No hurry, here.

Let the  rolled rounds rest for about 5 minutes.

Deftly, throw these rounds on the stone in the oven, as many as can fit.  They will magically puff up and delight you.  Bake just 4-5 minutes.  Over baking will make them hard.  It’s the steam when they puff that makes them “cooked”.

Remove them using a rimless cookie sheet or large spatula.  Repeat until all rounds are baked.

Quickly open one up and eat with your favorite filling.

Yum.

~A

This post is part of Pennywise Platter Thursday