Sourdough Pita Bread
Make the perfect pita pockets using sourdough! These are soft and pillowy, fun to make, and are delicious filled with your favorite pita fillings, used as a wrap, or dipped into all sorts of Mediterranean style dips! Since they bake in the oven, cooking them is quick.Makes 16 pitas.
Servings: 10
Calories: 276kcal
Ingredients
- 360 grams warm water
- 200 grams active sourdough starter
- 60 grams olive oil
- 15 grams sugar
- 550 grams bread flour
- 12 grams salt
Directions
- Combine the water, starter, oil, and sugar in a large bowl. Add the flour and salt and mix until well combined. Once a shaggy dough forms, cover the bowl and allow to rest for 15-30 minutes.Once the dough has rested, do a round of stretch and folds, then cover the bowl again and let rise until doubled in size - about 6-8 hours.Turn the dough out onto a floured surface and divide into 16 pieces. Form each piece into a ball. Cover the balls of dough with a towel and let rest for 10-15 minutes. Meanwhile, position an oven rack to the lowest position, place a pizza stone or sheet pan on it, and preheat the oven to 500 degrees. Roll each ball of dough into a round - adding flour to the work surface and surface of the dough as needed to prevent sticking. You want each pita to be about ¼-inch thick. Arrange as many rolled pitas as you can on the preheated pizza stone or baking sheet in a single layer, then bake for 3-5 minutes, until cooked through and puffed up. Remove to a wire rack to cool slightly, then place in a stack covered with a towel to keep warm. Continue cooking rolled pitas in batches.Serve warm or at room temperature. Leftovers can be stored at room temperature for up to 5 days. Reheat in the toaster or the oven.
Nutrition
Calories: 276kcal (14%) | Carbohydrates: 45g (15%) | Protein: 7g (14%) | Fat: 7g (11%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 468mg (20%) | Potassium: 55mg (2%) | Fiber: 1g (4%) | Sugar: 2g (2%) | Vitamin A: 1IU | Calcium: 10mg (1%) | Iron: 1mg (6%)
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