Sourdough Pita

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Sourdough Pita

Yield: 10 breads

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Ingredients

• 1 lb bread flour
• 3 ½ oz whole wheat flour
• 3 ½ oz sourdough starter
• 10 ½ oz warm water (110-115°F)
• 2 oz olive oil
• ¾ oz honey
• ⅓ oz salt
• 1 teaspoon active dry yeast
• semolina flour

Instructions

1. Dissolve the active dry yeast and honey in the warm water. Allow to bloom for 5 minutes.
2. In the bowl of a stand mixer, combine the bloomed yeast with all remaining ingredients. With 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). Set the dough near the stove or somewhere a bit warm for faster proofing. You can also proof overnight in the refrigerator.
3. Portion the dough into 10 even balls, roughly 3 ½ ounces each. Roll into a ball and place on a lightly floured sheet tray. Cover with plastic wrap or a damp towel. Proof until doubled in size (another 1-2 hours).
4. 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 excess flour.
5. 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.