I used to buy commercial factory made pita bread in Glasgow to have it for my lunch. Since being back here, I have not bought any as it is relatively expensive compared to local bread.
Before my sourdough journey, I have been planning to make pita bread. But it was delayed as I decided to hold off any commercial yeast products to avoid contamination with my sourdough.
And I thought… why not sourdough pita bread since I am trying to use and bake sourdough bread once a week?
Sourdough Pita Bread Recipe
Recipe adapted from Ed & Marieke (Weekend Bakery)
Ingredients
250g wholewheat flour
250g bread flour
10g salt
30g sourdough starter
1 tbs sunflower oil
285ml water
Day 1
0000 Take sourdough starter out from fridge. First feed. (Room temperature 31C)
1100 Sourdough starter 2nd feed
1430 Sourdough starter peak
1440 Mix & Knead
1450 Bulk ferment
1800 Slow retard (fridge)
Day 2
1400 Preheat oven to 230C
1415 Fold dough
1420 Divide dough
1430 Shape dough
1435 Bake pita
How was it?
I created a bit of a mess because I was flinging the unbaked pita bread that was covered with wholemeal flour into the oven. Wholemeal flour was all over the oven, counter top and the floor. Swept and mopped the floor after that.
Repetitive actions of opening and closing the oven made the wet kitchen so warm. I’m glad I did not choose to place the oven in the dry kitchen. Kitchen reveal here.
I really liked it and most had a ‘pocket’. Didn’t taste the sourness from the sourdough and liked the wholemeal taste. This taste way better than the commercial factory made pita bread. Going to wrap half individually with foil and freeze them.
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