Whole Wheat Sourdough Pita Bread
Course:
Bread (savory)
Ingredients
- 90 grams Sourdough Starter (active)
- 150 grams Water (lukewarm)
- 5 grams Honey
- 14 grams Olive Oil
- 7 grams Salt
- 250 grams Wholemeal Bread Flour
Steps
- In a large bowl, mix together the starter, water, honey, olive oil, salt, and whole wheat flour until no dry flour remains.
- Knead dough in the bowl for about 6 minutes until it becomes very smooth. Dough should be tacky, but not very sticky.
- Form the dough into a ball, cover, and allow it to rise until it has doubled in size. (Bulk fermentation took me about 5 hours with a dough temp of 26°C and an ambient temp of 21°C, for reference.)
- Divide the dough into 6 pieces and form each piece into a ball. Cover the dough balls and allow them to rest (proof) for 30 minutes. Meanwhile, place 2 cast iron pans on the center rack of a cold oven, then preheat oven to 220°C fan.
- Roll each dough ball into a thin circle measuring 7-inches (18cm) in diameter, dusting the dough with flour as needed to prevent sticking. (Rolling to an even thickness will help the pitas puff into pockets while baking.) Cover the rounds until ready to bake.
- Transfer pitas, top-sides down, onto the preheated skillet(s). Close the oven door and bake for 5 minutes or until just starting to colour. Pockets should puff, but will not turn golden brown when done baking.
- Remove from oven with a spatula, and place in a tea towel to keep warm. Reheat the oven before baking the final pitas to insure they puff as well.
- Allow pita bread to cool completely before storing leftovers in an airtight container. Sourdough pita can also be wrapped and frozen for up to three months.
Source: https://aberlehome.com/whole-wheat-sourdough-pita-bread/#mv-creation-57-jtr