Pita bread, a staple in Middle Eastern cuisine, is a soft, slightly leavened flatbread that's perfect for stuffing with your favorite fillings. While traditional pita is made with commercial yeast, sourdough enthusiasts have been exploring the world of sourdough pita, resulting in a tangy, flavorful twist on the classic. If you're eager to try your hand at sourdough pita, you've come to the right place. Here's a comprehensive, step-by-step guide to making delicious sourdough pita at home.
Before we dive into the recipe, let's discuss the key ingredients and tools you'll need. The main ingredients are sourdough starter, whole wheat flour, all-purpose flour, water, salt, and olive oil. As for tools, you'll need a large mixing bowl, a dough scraper, a cast-iron skillet or pizza stone, and a rolling pin. Now, let's get started!
Preparing Your Sourdough Starter
First things first, ensure your sourdough starter is active and bubbly. If you haven't fed your starter in a while, discard some of the old feedings and refresh it with equal parts by weight of flour and water. Let it sit at room temperature until it's active and bubbly, usually within 4-12 hours.
For this recipe, you'll need 50 grams of active sourdough starter. If your starter is at 100% hydration, use it as is. If it's at a lower hydration, feed it to bring it to 100% hydration before using.
Mixing the Dough
In a large mixing bowl, combine the 50 grams of active sourdough starter, 150 grams of warm water, 100 grams of whole wheat flour, and 100 grams of all-purpose flour. Mix until a shaggy dough forms. Cover the bowl with a clean kitchen towel or plastic wrap and let it rest for 30 minutes.
After the rest, add 200 grams of all-purpose flour, 100 grams of warm water, and 5 grams of salt to the dough. Mix until the flour is fully incorporated, and the dough comes together. You may need to use your hands to ensure everything is well combined. The dough should be slightly sticky but manageable.
Bulk Fermentation
Cover the bowl with the dough in it and let it rest in a warm, draft-free place for 3-4 hours. During this time, perform a series of stretch and folds every 30 minutes. To do this, wet your hands with water to prevent sticking, then gently pull one side of the dough and fold it into the middle. Do this on all four sides, working your way around the bowl.
After the bulk fermentation, the dough should have increased in size and be bubbly. It's now ready for shaping.
Shaping and Baking the Pita
Turn the dough out onto a lightly floured surface. Divide the dough into 8 equal pieces, about 90 grams each. Shape each piece into a ball by cupping your hand over the dough and pulling it towards you, creating surface tension. Let the dough balls rest, covered, for 20 minutes.
Using a rolling pin, roll out each dough ball into a circle about 1/4-inch thick. Try to keep the thickness even to ensure even cooking. Let the rolled-out pitas rest, covered, for another 20 minutes.
Cooking the Pita
Preheat your cast-iron skillet or pizza stone in a 500°F (260°C) oven for at least 30 minutes. Carefully transfer the rolled-out pitas onto a piece of parchment paper. Once the oven is preheated, use a pizza peel or inverted baking sheet to transfer the pitas, along with the parchment, onto the preheated surface.
Bake the pitas for 4-6 minutes, or until they're puffed up and lightly browned. Keep an eye on them to prevent burning. Once done, use the pizza peel or inverted baking sheet to transfer the pitas to a cooling rack. Let them cool for a few minutes before serving.
Your sourdough pita is now ready to be stuffed with your favorite fillings and enjoyed! The tangy flavor of the sourdough pairs perfectly with a wide variety of ingredients, from hummus and falafel to grilled vegetables and meats. Happy baking, and enjoy your homemade sourdough pita!