Sourdough pitta bread

Quick sourdough pitta recipie. Tips:- High Heat is Key: The intense heat of the tray/stone is essential to create steam instantly, which puffs the bread. Don't Over-roll: Keep the thickness even (around 4mm) to ensure they puff correctly. Storage: Store in a sealed plastic bag for 2-3 days.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Mix the Dough: In a large bowl, whisk together the starter, water, sugar, and olive oil. Add the flour and salt. Mix with a fork or by hand until a shaggy dough forms

Step 2

Knead: Tip onto a work surface and knead for about 5-7 minutes until the dough is smooth and elastic

Step 3

Rise: Place in a lightly greased bowl, cover with a damp tea towel or clingfilm, and leave in a warm place for 3–4 hours, or until doubled in size

Step 4

Divide and Rest: Divide the dough into 8-10 equal pieces and shape into smooth balls. Cover with a damp cloth and let them rest for 15-20 minutes to relax the gluten

Step 5

Roll: Preheat your oven to its highest setting—250°C/480°F or 230°C fan—with a baking tray or pizza stone inside. Roll each ball into a 3-5mm thick circle on a floured surface.

Step 6

Bake: Working in batches, carefully place the rolled-out dough onto the hot baking tray. Bake for 5-6 minutes until puffed and lightly browned.

Step 7

Cool: Remove from the oven and let them cool on a rack. Cover with a clean kitchen towel while cooling to keep them soft