Simplest Make Yummy Pita bread on the pan with sourdough starter

Pita bread on the pan with sourdough starter. Using starter instead of yeast extends the time, but it's mostly hands-off. The payoff is a big boost in flavor & an amazing texture. If the dough springs back, let it rest and re-roll.

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It does take a long time, but it is so worth it. This recipe is a delicious use of sourdough starter. Use to make gyros or stuff with hummus and an assortment of fresh vegetables. We can prepare Pita bread on the pan with sourdough starter using 4 components and also 8 actions. Below is how you attain.

Materials for making of Pita bread on the pan with sourdough starter

1. Guidelines. 4 tbsp of sourdough starter 1:1.
2. Instructions. 1 cup of all purpose flour.
3. Guidelines. 1/4 cup of water.
4. Guidelines. 1/2 tsp of salt.

Heat a cast iron griddle and place a formed pita on the hot griddle. Cook on one side until dough puffs. Pita or pitta, which ever spelling you use, here's my sourdough version… As I have with other recipes, I've used my master recipe and process to make What a coincidence when you said a day or so ago you were working on the Pita Bread. Many recipes on the Internet but I would much rather use your.

How To Make Pita bread on the pan with sourdough starter

1. Feed your sourdough starter if it comes out from fridge. Let it grow/active in room temperature until it is double..
2. Mix the starter with the flour and salt, add slowly the water while mixing. Probably you do not need all depends on your starter hydration..
3. Mix and form it to a dough. Let it rest for 3 hours. It will be double in volume.
4. Portion the dough into five small dough. Let it rest 10 minutes..
5. Dust your counter and flatten the dough into 1/2 cm thickness..
6. Heat your pan with medium heat..
7. Place the flatten pita on the pan. Bake it for 2 minutes each side. It will puff..
8. Continue with the rest of dough. Serve it warm with curry..

A sourdough starter is how we cultivate the wild yeast in a form that we can use for baking. If you're using the starter within the next few days, leave it out on the counter and continue discarding half and "feeding" it daily. If it will be longer before you use your starter, cover it tightly and place it in the fridge. This sourdough bread starter recipe shows how to make sourdough starter from scratch. SOURDOUGH BANANA BREAD - The Southern Lady Cooks.