Sourdough Pita Bread
Puffy pita pockets with a wonderful chew and sourdough flavor. Watching them balloon in the oven is pure magic.
Ingredients
Instructions
- 1
Combine the starter, warm water, olive oil, and sugar in a large bowl.
- 2
Add the flour and salt. Mix until a dough forms, then knead for 8-10 minutes until smooth and elastic.
- 3
Place in a greased bowl, cover, and let rise at room temperature for 4-6 hours until doubled.
- 4
Divide the dough into 8 equal pieces. Shape each into a ball.
- 5
On a lightly floured surface, roll each ball into a round about 6-7 inches in diameter and 1/4 inch thick. Keep the thickness even: this is the key to a good puff.
- 6
Let the rolled pitas rest on a floured surface for 15-20 minutes, covered with a towel.
- 7
Preheat oven to 500°F (260°C) with a baking stone or inverted baking sheet inside for at least 30 minutes.
- 8
Carefully slide 2-3 pitas onto the hot stone. Bake for 3-4 minutes. They should puff up like balloons within the first 2 minutes.
- 9
Remove with a spatula and immediately stack in a clean kitchen towel to keep them soft.
- 10
Repeat with remaining pitas.
Baker's Tips
- •The oven needs to be extremely hot. A baking stone or steel preheated for 30+ minutes gives the best puff.
- •Even thickness is the #1 factor for getting a perfect pocket. If one side is thinner, the steam escapes and it won't puff.
- •Don't open the oven door for the first 2 minutes. You need all that steam and heat.
- •If a pita doesn't puff, it still tastes great. Use it for flatbread pizza or dipping.
