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
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.
This post is part of Pennywise Platter Thursday