Sourdough Pita (Flatbread)

Homemade bread is hard to beat. The sourdough discard gives these flatbreads a wonderful tang, but you are able to make this recipe without it. Just add an extra 50 grams of each bread flour and water.

Makes 10 breads

INGREDIENTS

450 grams bread flour

100 grams whole wheat flour

300 grams warm water (110 - 115°F)

60 grams olive oil

20 grams honey

10 grams salt

100 grams sourdough discard

2 teaspoons yeast (1 packet active dry)

Semolina flour (for dusting)

METHOD

Bloom the yeast. Dissolve the active dry yeast and honey in the warm water. Allow to bloom for 5 minutes.

Make the dough. In the bowl of a stand mixer, combine the bloomed yeast and water with the remaining ingredients. Using the dough hook, knead for 8-10 minutes (or knead by hand). Transfer the dough to an oiled bowl and cover with plastic wrap or a damp towel. Proof until the dough has doubled in size (1-2 hours). For faster proofing, set the dough near the stove or somewhere warm. You can also proof overnight in the fridge.

Portion the dough into 10 even pieces, roughly 100 grams each. Roll into balls and place on a lightly floured sheet pan. Cover with plastic wrap or a damp towel. Proof until doubled in size (another 1-2 hours).

Roll out the bread. Heat the oven as high as it will go. Place a cast iron pan in the oven to preheat. On a well-floured work surface, roll out the dough balls to a ⅓-inch thickness. Toss the rolled dough between your hands to knock off the excess flour.

Cook the breads individually in the oven on the preheated cast iron. The dough should puff up, but if not, don’t stress. Cook the breads until they’re lightly browned in several spots, then flip. Remove before they get crispy. Stack the cooked flatbreads and cover with a tea towel.