Sourdough Pita Bread Recipe
Do you regularly buy pitta bread to make lovely stuffed pockets for lunch? Try making them yourself! Our Sourdough Pita Bread stands head and shoulders above the shop-bought ones. Using sourdough instead of yeast, means that it takes longer, but the result is amazing!
Equipment
- Baking Stone, Cast Iron Skillet or Dark Baking Tray
Ingredients
- 170 g active sourdough starter 100% hydration
- 170 ml lukewarm water
- 290 g strong white flour
- 1 tablespoon olive oil
- 1 teaspoon granulated sugar
- 1 teaspoon salt
Instructions
Day 1:
- First thing in the morning, feed your starter and leave to at least double for 4-6 hours. Go by how much your starter rises, rather than time indicated.
- Once your starter doubles, mix starter, water and half of the flour to a smooth batter and leave for an hour to autolyse.
- After an hour, mix in the rest of the flour, olive oil, salt and sugar. In a stand mixer, knead for 5-7 minutes. The dough will be rather sticky.
- Grease a shallow dish with some oil. Pop your dough into the dish, cover with a tea towel and leave somewhere warm (ideally 20-24°C). For the next 3 hours, you will perform coil folds or stretch & fold sets (see text above) every 30 minutes. After you'd done 6 sets of folds, leave the dough to prove for another hour. Then wrap with clingfilm and pop in the fridge overnight.
Day 2:
- Preheat the oven to 240°C Fan. Place a baking sheet, a large cast iron skillet or a baking/pizza stone (more on that in the text above) in the middle of the oven to preheat.
- Take the dough out of the fridge and tip onto a floured surface. Divide the dough into six pieces. Using a rolling pin, roll out each ball into ovals, about 18cm (7in) long x 12cm (4.5in) wide. They should be approx. 6-7mm (¼ in) thick.
- Immediately place the pitas on the preheated sheet/ baking stone and place in the oven for 5-7 minutes. Don't overcrowd the oven (as it will create too much steam). Bake 2-3 pita breads at a time. Keep the rest of the bread covered with a tea towel.
- You can keep your pitas warm wrapped in a tea towel and placed on a radiator whilst you bake the rest of your pitta breads.
Nutrition
Calories: 234kcalCarbohydrates: 41gProtein: 7gFat: 4gSaturated Fat: 1gSodium: 391mgPotassium: 48mgFiber: 1gSugar: 1gVitamin A: 1IUCalcium: 8mgIron: 1mg
Tried this recipe?Let us know how it was!