Sourdough · All year
Sourdough Pita
A hot oven and a soft dough. If they do not puff, the oven was not hot enough, or the rounds were too thick.
About 8 hours · Serves 8 · 8 pitas
“Give us today our daily bread.”
Ingredients
- 100 g active sourdough starter
- 260 g water
- 15 g olive oil
- 400 g all-purpose flour
- 8 g fine salt
Method
- 1
Stir the starter, water, and olive oil. Add the flour and mix until no dry flour remains. Rest 30 minutes, then pinch in the salt. The dough should be soft. Give it two stretch-and-folds in the first hour.
- 2
Cover and rise until puffy and increased by about half, often 4 to 7 hours. Divide into 8 pieces. Roll each into a round about 15 centimeters across and about 5 millimeters thick. Thicker rounds will not pocket.
- 3
Heat the oven to 500°F with a baking steel or an overturned heavy sheet pan inside for at least 30 minutes.
- 4
Slide two rounds onto the hot steel. Bake 3 to 5 minutes, until they inflate. If they only blister, the steel was not hot, or the dough was dry. Wrap the baked pitas in a towel so they stay soft.
From the kitchen
- A pocket that never opens can still be eaten. It is a flatbread, not a failure you have to hide.
- They dry out by the next day. Eat them warm, or freeze them the hour they cool.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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