Sourdough Pita

👨‍🍳 Method

For the Dough base

1. 1
   Mix the flour and salt in a large bowl.

   Bowl
2. 2
   Add the lukewarm water, sourdough starter and olive oil and Knead about 10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.

   ⚙ KneadingBowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
3. 3
   Cover and Let rise 8–12 hours at room temperature, until the dough doubles in size.

   ⚙ ProofingPlastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.
4. 4
   Divide the dough into 6 balls and roll each ball into a circle 3–4 mm thick.

   ⚙ Dividing into Balls and RollingRolling pin

   💡Don't roll too thin: in a round half a centimeter thick or more, the steam in the dough puffs it into a pocket; a round that's too thin dries into a cracker.

   💡Dough that springs back needs rest: cover the balls for 10 minutes and the gluten relaxes.
5. 5
   Cover the rounds with a towel and let rest 30 minutes.

   Kitchen towel
6. 6
   Heat a pan over high heat, without oil.

   ⚙ Greased Flat PanStoveFrying pan
7. 7
   Bake each pita 2–3 minutes per side, until it puffs into a pocket.

   StoveFrying pan

   💡In a skillet, the pocket forms only when it's very hot: heat it well before the first pita, and flip when bubbles appear.
8. 8
   Wrap immediately in a towel, so the pitas stay soft.

   Kitchen towel