Sourdough Pita Bread

Sourdough Pita Bread ingredients

• 150 g active sourdough starter
• 170 g warm water (95-100°F)
• 300 g all-purpose flour
• 7 g fine sea salt
• 1 tbsp olive oil

How to make Sourdough Pita Bread

1. In a large mixing bowl, combine 150g active sourdough starter and 170g warm water. Stir well with a whisk until the starter is mostly dissolved and well-mixed with the water.
2. Add 300g all-purpose flour, 7g fine sea salt, and 1 tablespoon olive oil to the wet ingredients. Mix with a sturdy spoon or your hands until a shaggy dough forms and all the flour is hydrated.
3. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until the dough becomes smooth, elastic, and less sticky. The dough should pass the windowpane test.
4. Place the kneaded dough into a lightly oiled bowl, cover it with plastic wrap or a damp kitchen towel, and let it bulk ferment at room temperature for 4-6 hours, or until it has doubled in size.
5. Gently deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces, each weighing approximately 80-90g. Roll each piece into a tight ball.
6. Cover the dough balls with a clean kitchen towel and let them rest for 20-30 minutes. This resting period helps relax the gluten, making the dough easier to roll.
7. While the dough is resting, preheat your oven to its highest setting (usually 500-550°F / 260-290°C) with a pizza stone or inverted baking sheet inside for at least 30 minutes. Alternatively, heat a heavy-bottomed cast iron skillet over high heat on the stovetop.
8. On a lightly floured surface, roll out each dough ball into a thin circle, about 6-7 inches in diameter and 1/8-inch thick. Make sure the circles are even in thickness to ensure proper puffing.
9. Carefully transfer one or two pita circles (depending on your oven/skillet size) onto the preheated pizza stone/baking sheet or into the hot skillet. Bake for 2-3 minutes per side, or until the pita puffs up completely like a balloon and shows light brown spots.
10. Using tongs, remove the puffed pita from the oven or skillet and stack them in a clean kitchen towel to keep them warm and soft. Repeat with the remaining dough, rolling out the next pita as the current one bakes.
11. Serve the warm Sourdough Pita Bread immediately with hummus, falafel, or as a side with your favorite meal.

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