sourdough pita

Pita Bread is surprisingly easy to make, and it&#039;s a delicious flatbread with a built-in pocket for all the delicious things you can come up with.

Sourdough Pita Bread

bread flour

77 g whole grain wheat flour

sourdough starter

water

olive oil

sugar

salt

In a medium bowl add: 308g bread flour, 77g whole grain flour, 15g sugar and 10g salt.

Mix it with your fingers to distribute everything evenly.

Then add 25g olive oil, 225g sourdough starter (fed and risen to its peak) and 211g water.

Mix until all the flour has been hydrated.

Then flour your counter and and knead the dough until it&#039;s smooth; adding extra flour as needed so you have a tacky but not sticky dough.

Make the dough

Put the dough back in the bowl and cover it and let it ferment around 6 hours at room temperature until the dough has doubled in size.

After it&#039;s doubled put it in the fridge until you need it. It can easily stay in the fridge for up to one week.

Ferment the dough

Heat your oven to 260°C/500°F with a baking steel inside. Alternatively an inverted baking sheet.

Divide the dough into 8 equally sized pieces.

Shape each piece of dough into a ball and tighten the surface by pushing the dough up into the center of the ball, then turning the dough about an eighth. Going for as many iterations as it takes.

Place all the balls under a dish towel. Let them rest for 20 minutes.

Pre-shape the pitas

Roll out each ball into a very flat round piece of dough. Go for as thin as you can without tearing the dough.

Place each disc under dish towels so that they don&#039;t dry out.

After about 20 minutes you should be ready to bake.

Shape the pitas

If you want to make them on the stove top, go to the next section.

If you are very nimble you may be able to bake more than one pita at a time, but since they bake so quickly I suggest that you bake them separately if it&#039;s your first time.

Open the oven and add a pita to the baking steel and close the oven.

Bake for about 1½ minutes. In the last 30 seconds the pita should puff up like crazy. If it doesn&#039;t puff up, extend this time until it does.

Then open the oven and flip over the pita using a spatula.

Bake for one minute more.

Put the pitas on a wire rack until you finish baking.

Bake the pita

Heat a cast-iron skillet to highest heat possible for at least 15 minutes.

Put a pita on the pan and wait for it to puff up, 1-2 minutes.

Flip it over and bake another minute on the other side.

Put on a wire rack while you prepare the rest of the pitas on the skillet.

Make on cast-iron skillet

Today I am showing you a super simple sourdough pita bread recipe. I also show you four delicious fillings for pita bread.

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https://fdgk.net/sourdough-pita-bread-recipe

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#sourdough #pita #homemade

Sune Trudslev also known as Foodgeek makes videos about how to bake bread. It's bread baking made simple. I explain everything and I make lots of experiments to see what the best methods are.

Sourdough Pita Bread Recipe | Foodgeek Baking

Learn to make stovetop sourdough pita bread with a sourdough starter using this easy recipe shared by Professor Ken Albala.

(13 ounces) bread flour

(4-8 ounces) filtered or spring water, (at room temperature)

(.5 ounce) extra virgin olive oil

In the bowl of a stand mixer fitted with a dough hook, or into a large bowl with a wooden spoon, add starter, flour, ½ cup water, oil, and salt.

Mix on low speed until dough starts to cling to hook, about 3 minutes. Touch dough and if it feels sticky but does not cling to your fingers, it is ready to start kneading. If there is dry flour remaining add water a tablespoon at a time until dough is the right consistency. If the dough clings to your fingers, add additional flour 2 tablespoons at a time until dough is the right consistency.

Increase mixer speed to medium and let dough knead for 5 minutes. Turn dough out onto a floured board and shape into a smooth ball. If kneading by hand knead vigorously on a floured work surface for 10 minutes before shaping into a ball.

Lightly oil work bowl and return dough to bowl. Cover with a towel and let stand at room temperature for 2 hours, or until doubled in bulk.

Dough is ready when a finger pressed into the dough leaves a mark that does not fill back in.

Turn dough out onto a floured board and gently press your palm into the dough.  Form dough into a fat snake and cut into 8 pieces, about 4 ounces each.

Shape each piece into a ball by rolling each piece of dough between your palms until smooth. Cover dough balls with a towel and let rest for 10 minutes.Heat a nonstick skillet over medium-high heat.

Working one at a time, roll dough balls on a lightly floured surface until they are ¼-inch thick, about 6-inches round.

Transfer dough to heated skillet. Cook for 40 seconds on each side. When you flip the pita, turn on a second gas burner to high heat.

After the pita has cooked in the skillet, transfer to the open burner. Let stand for 10 seconds, then gently move the pita with tongs until it begins to puff and has lightly charred, about 20 seconds. Flip and cook the second side, constantly moving as with side one, until the pita is lightly charred and steaming vigorously, about 20-30 seconds. Turn off burner.

If using a gas range:

Heat a cast iron skillet over medium heat. Once hot, add your first round of dough and turn heat up to medium-high. Cook for 2 minutes, then flip and cook for 2 minutes on the second side. After this initial cook time, start to flip the pita a few times to encourage additional puffing. Pita is ready when it is steaming and there are dark char marks on both sides.

Transfer pita to a large plate and top with a second plate. Repeat with remaining dough balls. Serve warm.

If using a non-gas range:

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Top 2 sourdough pita recipes from across the web

The most viewed sourdough pita recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Sourdough Pita Bread

Sourdough Pita Bread

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