This recipe was a personal challenge: I wanted to develop a super easy pita recipe with sourdough with simple steps, no weighting and almost no work:
5 minutes to feed the dough + 5 minutes to prepare the dough (the evening before or early in the morning) and 10 minutes to roll the pitas out.
If you prefer to prepare bread rolls, that’s fine as well: instead of rolling the dough balls out shape them to rolls and let them rise until almost doubled before baking!
Sourdough Whole Wheat Pita
- 1 heaped (15 g) teaspoon sourdough starter (100%)
- 1 teaspoon water
- 2 heaped teaspoons all purpose-flour
- 1 espresso cup (80 ml or 1/3 cup) water
- 3 espresso cup (240 ml or 1 cup) whole wheat flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 teaspoon oil
- Take one teaspoon sourdough starter from your jar and place it into a bowl.
- Feed the starter adding to the jar 1 teaspoon water and 2 heaped teaspoons flour. Stir, cover and bring back to the fridge.
- Add to the bowl 1 espresso cup water, stir well.
- Add 3 espresso cups flour, 1/2 teaspoon salt and 1/2 teaspoon sugar. Stir and knead to from a ball. Lift the dough ball, grease the bowls with the oil and place the ball back into the bowl. Cover and let rest 8-16 hours. If it is too warm (more than 25°C) 8 hours may be enough to rise and double. Place in the fridge until you need the dough.
- When you want to prepare the pita breads, divide the dough into 3 parts, shape 3 balls but don’t knead the dough.
- Roll out the balls on a floured surface to the size of about 15 cm (about 3 mm thick). Let rest the disks for about 20 minutes on a floured baking tray.
- In the meanwhile preheat the oven to 250° C.
- Place the tray into the oven and bake until well puffed and light browned, this takes about 8 minutes.
- Remove from the oven and let cool down partially. With a knife open the pitas and fill them as you like. Enjoy!