Description
These sourdough pitas are easy to make, wonderfully soft, and perfect for dipping or stuffing with your favorite sandwich fillings.
Ingredients
Units
Equipment:
- Digital Scale or Measuring Cups
- Medium-Sized Sized Mixing Bowl
- Rubber Spatula
- Bench Knife or Rubber Scraper
- Rolling Pin
- Cast Iron Pan or Baking Steel
Dough Ingredients (Amount - Baker's %):
- 270 g ( 2 1/4 C) All Purpose Flour - 75%
- 90 g (3/4 C) Whole Wheat Flour - 25%
- 237 g (1 C) Room Temperature Water - 65.8%
- 27 g (2 Tbsp) Olive Oil - 7.5%
- 6 g (1 tsp) Sea Salt - 1.6%
- 4 g (1 tsp) Sugar - 1%
- 5 g (2 tsp Plus a Pinch) Leaven Foods All Purpose or Wild Yeast - 1.4%
Instructions
- Mix Dough: Add all of the ingredients to a medium sized bowl and mix with a rubber spatula until the dough comes together. Then, turn the dough out onto your counter and knead for a 2-3 minutes until it begins to smooth out. If the dough sticks, use your bench knife or scraper to release from the work surface. Cover with a towel and let rest for 15 minutes to relax before kneading a second time. Knead for 10 minutes, using small amounts of flour if the dough gets too stuck to the counter, until the dough is smooth and elastic. Try not to use too much flour, this dough should be pretty tacky.
- Ferment: Place your dough into a lightly oiled bowl and rub a small amount of oil over the surface. Cover with a towel or plastic wrap and let ferment in a warm place, 75°F/23°C, for 5 hours. After 1 hour, perform one set of stretch-and-folds, then return the dough to the bowl. If your kitchen is cooler than 75°F/23°C, fermentation may take longer. The dough is ready when it appears puffy, slightly domed, and has increased noticeably in volume.
- Portion & Shape: When the dough is nice and fermented, portion into 6 105 g pieces and gently shape into balls, using small amounts of flour if needed to prevent sticking. Cover with a damp towel and let rest for 15 minutes. Using the rolling pin, roll the dough balls out into 6”-7” circles, place the rounds on a lightly floured work surface, and cover with a damp towel and let rest for an additional 15 minutes.
- Cook: While your pitas are resting, preheat a cast iron pan (or heavy bottom stainless steel pan) on medium high heat. You want it to be screaming hot. Alternatively you can preheat a baking steel in your oven at 500°F/260°C. Place a pita onto the hot cooking surface and cook for 30 seconds, until bubbles begin to form. Flip the pita and let cook for a couple of minutes, it should fully puff and inflate at this point. Carefully flip one more time and cook for another minute to add some color. Stack your cooked pitas together in a towel, this will help keep them soft. Enjoy as a sandwich or with your favorite dip!
Notes
- These last 2-3 days wrapped in plastic wrap or an airtight container.