Sourdough Pita Bread

"This recipe is a delicious use of sourdough starter. Use to make gyros or stuff with hummus and an assortment of fresh vegetables. The rising may take a little while depending on temperature and how active the starter is. If you want to give the starter a boost, add 1 tsp commercial yeast to 1/8 cup of water and allow to bubble before adding to flour mixture."
 
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photo by The_MamaBird photo by The_MamaBird
photo by The_MamaBird
photo by Deborah D. photo by Deborah D.
photo by Christopher C. photo by Christopher C.
photo by Kim J. photo by Kim J.
photo by Red_Apple_Guy photo by Red_Apple_Guy
Ready In:
4hrs 5mins
Ingredients:
6
Yields:
8-10 pita rounds
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ingredients

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directions

  • In a large bowl combine the flour, sugar and salt. Mix in oil and starter adding water 2 to 3 tablespoons at a time kneading until dough is soft and elastic.
  • Grease a large bowl, place the dough in the bowl turning to coat. Cover with a towel and allow to doublein volume. Punch down and take a lemon sized ball of dough and roll into a 6 inch circle the thickens of 2 tortillas.
  • Cover with a damp cloth and allow to rest for 15 minutes. Heat a cast iron griddle and place a formed pita on the hot griddle. Cook on one side until dough puffs. Enjoy.

Questions & Replies

  1. How do I print a recipe?
     
  2. Can you pls post this recipe in grams than cups
     
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Reviews

  1. Excellent sourdough with a yeast option. Very tasty. I made a mistake when pan cooking one and flipped it. Don't do that. The others I baked in a 500F oven for 4 or 5 minutes. I assume pan cooking on one side would work well too.
     
  2. great recipe! these came out so fluffy and they puffed up with great pockets. i did a series of stretch and folds in lieu of kneading. maybe 5 of them and let the dough bulk proof at 67 degrees F for about 5 hours. preheated oven and a dark cookie sheet to 500 degrees F, rolled them out into 9 small pitas which i put on a parchment paper. slid the parchment onto the cookie sheet and baked exactly 5 minutes at 500. perfect. the pockets are great. mine were a bit on the sour side as i proofed at a cool temp but if you proof warmer the results will be milder i think. i might try bulk fermenting overnite in the fridge and see how that affects dough quality and taste. i used 60 g whole wheat flour, 60 grams AP and 60 grams bread flour, 3 grams salt, 15 grams olive oil, 3 grams salt. perfect. i did not need to add the yeast as my starter was freshly fed the night before. i may include a bit of semolina flour and rye flour next time for added interest and textures
     
    • Review photo by Deborah D.
  3. I've made pitas before in the oven that involved lots of spraying water into the oven, and I never thought they could be made with straight whole wheat flour. Even as I was kneading together this tough mass, I thought, 'this will never work'. I was wrong. This recipe made some really decent pocket pita with all whole wheat and a skillet. I will be making this again and sharing with others. Thank you!
     
  4. I chose to use half whole wheat flour and half all-purpose flour for the pitas, as my starter is half and half as well. These came out so much better than I expected! My first time making pitas, and my four-year-old helped. Only a few actually puffed up, creating their own filling space in the middle, but they are easily cut with a bread knife. I'll do this recipe again!
     
  5. I think the wheat was good, but family didn't care for wheat. I made it just the same with white flour and they came out great! I don't use commerical yeast so it was great to find a recipe for pita bread.
     
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Tweaks

  1. They turned out so awesome when I used all-purpose and bread flour (what I had already). I made a recipe-and-a-half, so I used 2 cups AP and 1 cup bread flour. I also accidentally put in too much salt (I put in 2 tsp when I should have put in 1+1/2 tsp for the amount I was making). So they were a bit too salty, but still very good. The recipe amount of salt should be perfect! Mine also didn't make pockets very well. A few did poof up (on the stove, in a Pampered Chef RockCrok, lidded), but the pockets were not substantial enough to fill. Still made a killer flatbread. Next time I will try stretching the insides thinner, or maybe stretching the outsides thinner. The poofing has to do with the thickness.
     
  2. ~1\8 tsp baking powder ~1g yeast
     

RECIPE SUBMITTED BY

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
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