Sourdough Pita Recipe (more details in description)

The secret?

Well, I’d say there are a few, but the MOST important thing is a VERY hot skillet or oven. If it’s not hot enough, even if everything else is done right, the pitas won’t puff properly.

However, I LOVE pitas in that (aside from the heat thing) they’re very forgiving. Even without perfect gluten or fermentation, you can still have a great pita.

Find the full recipe + all the why’s here: https://thesourdoughbaker.com/recipe/pocket-pita-bread/

Abbreviated recipe below:

225 grams bread flour
75 grams whole wheat flour
6 grams salt
175 grams water
25 grams olive oil (or any neutral oil)
75 grams active sourdough starter (mine is 85% hydration)

Mix, knead, rise to double (about 10 hrs/overnight at 70F/21C). Divide into 8 pieces, 70-72 g each. Shape each piece into a round and let them rest for another hour or two. Preheat the oven to the hottest temperature it will go (550F for me) or a skillet to medium high to high heat. Roll out each round into a circle approx 6 inches wide. Rest again to let the gluten relax completely (20, or up to 60, more min). Bake for three minutes in the piping hot oven, until puffed and lightly golden, or cook on the stovetop, flipping every 30-45 seconds until puffed. Transfer to a dish lined with a cloth and cover immediately to reserve moisture.

Видео Sourdough Pita Recipe (more details in description) канала The Sourdough Baker | Caitlin Vincent