Sourdough Pita Bread
How to Making Recipes Sourdough Pita Bread using 8 ingredients and 3 steps
Sourdough Pita Bread - This recipe is a delicious use of sourdough starter. The rising may take a little while depending on temperature and how active the starter is. Sourdough Pita Bread is actually quite easy to make. Using sourdough starter instead of yeast extends the time, but it's mostly hands-off. The payoff is a big boost in flavor and an amazing texture.
If you are so lucky to be in the area and order a falafel sandwich, you would find spicy and fragrant falafel balls nestled in a crisp lettuce salad with tomato, cucumber, and tahini dressing all bulging out of a soft and chewy pita bread.
Stuff with your favorite hummus and veggies for a healthy, filling meal.
You can have Sourdough Pita Bread using 8 ingredients and 3 steps. Here is how you achieve it.
Ingredients make Sourdough Pita Bread
- You need 1 Cup sourdough starter.
- Prepare 1 1/2 Cup kamut flour (or spelt flour, whole wheat).
- You need 1/2 Cup Rye flour (or rice, mashed potatoe).
- Prepare 2 cup white flour.
- It's 2 Tsp your favorite super seed(flax, chia, quinoa,sesame).
- Prepare 1 teaspoon sea salt.
- Prepare 2 Tablespoon Olive oil.
- It's 1 1/4 cup room temperature water (after boiling).
Sourdough Pita Bread step by step
- Mix all dry ingredients first then add liquid. Slowly adding water to your mixing bowl while incorporate all ingredients together by hand. Knead your dough into a big smooth ball..
- Separate the dough into 4 equal parts and roll them into 4 smaller balls. Press down and roll the dough into 4 oval shape at about 1/4 inch thickness. Gently transfer the dough into 2 gallon size ziplock bags and allow them to rise at 90F oven(lamp only) for 6 hours or overnight on your countertop at room temperature about 65F..
- The next morning, heat your oven to 400 F degree. Transfer your dough onto a large metal non-sticking baking sheet. Bake 10 minutes on one side then 2 minutes on the other. You will see the bread puff up to form a large pocket. If no pocket forms, it still taste delicious..
Sourdough Pita Bread - Simplicity is key for this recipe. I think flatbreads, from all over the world, be it naan, chapati, lavash, pita, or tunnbröd from the Northern regions, are meant to be everyday, unsophisticated and natural. Pita or pitta, which ever spelling you use, here's my sourdough version… As I have with other recipes, I've used my master recipe and process to make these. Sourdough pita bread (without the addition of yeast) works really well and tastes even better! The sourdough whole-wheat pitas puff brilliantly. Make sure not to over-bake them and I promise you that they will turn out soft, moist and light. If you look at the nutritional data on the side/back of the pack there should be an entry for 'protien'. Thank you and good luck