Ingredients
Scale
- 2 cups all purpose flour
- ½ cup whole wheat flour
- 2 tsp salt
- 1 cup warm water
- 2 tsp active dry yeast or instant yeast
- ¾ cup unfed sourdough starter
- Olive oil
Instructions
- In a medium bowl, whisk both flours and salt, then set this aside.
- Place the warm water in a large bowl, then sprinkle the yeast over the top and let it sit for five minutes until it becomes frothy.
- Add sourdough discard and flour mixture to the water and mix thoroughly, until you have formed a shaggy dough.
- Transfer the pita dough to a clean work surface, and knead for 5 minutes, until the dough is smooth.
- Lightly grease a bowl with olive oil and place the kneaded dough into the bowl.
- Cover the bowl with a plastic wrap and let the dough rise at room temperature until it doubles in size. This should take 2 hours.
- Preheat the oven, as well as a pizza stone or baking sheet to 450 degrees F.
- Transfer the proofed pita dough to a lightly floured work surface.
- Divide the dough into 8 equal dough balls.
- Use a rolling pin to shape the dough into circles.
- Add the pitas to the preheated baking stone, and bake until the dough puffs up. This should take 3-4 minutes, so keep a close eye on your pitas!
- Prep Time: 2 hrs 5 mins
- Cook Time: 4 mins
- Category: bread
- Cuisine: Mediterranean, Middle Eastern