Sourdough Whole Wheat Pita Bread
The secret to this delicious sourdough whole wheat pita bread is whole wheat pasty flour! The flour gives these pitas a light and airy consistency.
Ingredients
- 1 cup Fed active sourdough
- 1 1/2 cups warm water
- 1 teaspoon salt
- 1 1/2 cups whole wheat pastry flour
- 2 cups all purpose flour
Instructions
- Combine water to sourdough starter and mix until starter dissolves
- Add salt, flour, and combine to form a shaggy dough. Cover and allow dough to rest for 30 minutes
- Dump dough onto a floured surface and pull each corner to stretch. Fold onto center of dough. Repeat with all four corners of dough two times around. Cover dough with bowl and allow to rest 15 minutes.
- Repeat the process as above. The dough should become smooth and pliable. Place the dough into the bowl, cover and allow to bulk rise for 3-5 hours or until double in size.
- Dump the dough onto a floured surface and divide into eight equal pieces. Form each piece into a ball.
- Roll each ball to approximately 1/4" thickness, or 6" diameter rounds. Place each disc onto a baking sheet lined with parchment paper.
- Cover with a tea towel and allow the pita discs to rise for about one hour or until slightly puffy. In the meantime, preheat the oven to 425 degrees.
- Bake pita rounds 20-25 minutes or until golden brown and puffed. Allow to cool completely.
