Flatbread
Puffing Sourdough Pita
Soft, pocketed rounds baked on a screaming-hot stone. Great with hummus, or split and stuffed the next day.
- Time
- 16 hours
- Yield
- 10 pitas
- Level
- Beginner
Ingredients
Scale batch
- 80g active starter
- 500g bread flour
- 310g water
- 20g olive oil
- 10g salt
Method
- 01
Mix everything into a smooth dough. Knead 5 minutes.
- 02
Bulk ferment 4–5 hours with one fold, then cold retard 8–12 hours.
- 03
Divide into 10 pieces, shape into balls, rest 30 minutes.
- 04
Roll each ball into a 6-inch round, about 4mm thick.
- 05
Bake on a 550°F stone or steel for 2–3 minutes — they should balloon.
- 06
Stack under a towel to keep soft.