Sourdough Pita Bread. Sourdough Pita Bread is actually quite easy to make. Using sourdough starter instead of yeast extends the time, but it's mostly hands-off. The payoff is a big boost in flavor and an amazing texture.
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This recipe is a delicious use of sourdough starter. Use to make gyros or stuff with hummus and an assortment of fresh vegetables. Pita or pitta, which ever spelling you use, here's my sourdough version… Remove from the tray from the oven and place the breads onto a rack to cool slightly before eating, or save for later. We can prepare Sourdough Pita Bread using 8 components as well as 3 steps. Here is how we prepare.
Materials for making of Sourdough Pita Bread
- Directions. 1 Cup of sourdough starter.
- Detaile. 1 1/2 Cup of kamut flour (or spelt flour, whole wheat).
- Detaile. 1/2 Cup of Rye flour (or rice, mashed potatoe).
- Directions. 2 cup of white flour.
- Step by step. 2 Tsp of your favorite super seed(flax, chia, quinoa,sesame).
- Guidelines. 1 teaspoon of sea salt.
- Guidelines. 2 Tablespoon of Olive oil.
- Step by step. 1 1/4 cup of room temperature water (after boiling).
Bread is the staff of life in the Middle East. Though we eat rice abundantly, rice is actually the new kid on the block, relatively speaking. Our ancient fathers ate bread as their main sustenance and. For a long time, pita bread was one of those things I thought must be made with yeast.
Guide To Make Sourdough Pita Bread
- Mix all dry ingredients first then add liquid. Slowly adding water to your mixing bowl while incorporate all ingredients together by hand. Knead your dough into a big smooth ball..
- Separate the dough into 4 equal parts and roll them into 4 smaller balls. Press down and roll the dough into 4 oval shape at about 1/4 inch thickness. Gently transfer the dough into 2 gallon size ziplock bags and allow them to rise at 90F oven(lamp only) for 6 hours or overnight on your countertop at room temperature about 65F..
- The next morning, heat your oven to 400 F degree. Transfer your dough onto a large metal non-sticking baking sheet. Bake 10 minutes on one side then 2 minutes on the other. You will see the bread puff up to form a large pocket. If no pocket forms, it still taste delicious..
This was my very first time making pita and they came out GREAT! I've been making pita breads with yeast for a while now. Adjust the time needed, depending upon the outcome of the pita bread, if too brown and crunchy lessen the time, if too soft and pale, extend the. How do you make any bread better? Adding sourdough starter to the pita bread dough results in fresh, tasty flatbread that.
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