Delicious Pitas – The Perfect Vessel for All Your Favorite Ingredients!
INGREDIENTS:
- 276 Grams Active Starter
- 473 Grams Water
- 800 Grams Flour
- 107 Grams Whole Wheat
- 25 Grams Sugar
- 53 Grams Olive Oil
- 21 Grams Salt
DIRECTIONS:
Combine everything in the bowl of a stand mixer with the dough hook. Add flour until the dough is slightly tacky but doesn’t stick to your hands (you may need to add more flour).
Knead on low/medium speed for 10 minutes or until dough is stretchy and smooth.
Oil a large bowl. Place the dough in the bowl and cover with a lid or plastic wrap. Allow dough to rise until doubled in size – about 4-6 hours at room temperature. It is optional to let the dough rest in the fridge for 12-24 hours to develop the sourdough flavor.
Divide the dough into 16 equal portions and shape into small balls on a lightly floured surface.
Let the dough rest for 15 minutes to relax the gluten.
With a rolling pin, roll each ball of dough into a 6″ circle, no more than 1/4″ thick.
Allow to rise on parchment paper until puffy – about 30-60 minutes. Cover with a damp tea towel during this final rise to prevent the dough from drying out.
While the pitas are doing their last rise, get a large sheet pan or cast iron skillet preheating in the oven to 500 degrees.
Slide parchment paper onto sheet pan. When the pitas his the hot surface, they’ll release steam and cook rapidly, creating the pocket that is perfect for sandwiches/pita pockets! Bake for 5 minutes – they should puff up really nicely.
Enjoy!
