Recipe: Yummy Sourdough Pita Bread

Sourdough Pita Bread. This recipe is a delicious use of sourdough starter. Use to make gyros or stuff with hummus and an assortment of fresh vegetables. The rising may take a little while depending on temperature and how active the starter is.

Sourdough Pita Bread The payoff is a big boost in flavor and an amazing texture. A falafel sandwich, hummus with soft warm pita, real banana milkshake, and a baklava were the common lunchtime orders for us. If you are so lucky to be in the area and order a falafel sandwich, you would find spicy and fragrant falafel balls nestled in a crisp lettuce salad with tomato, cucumber, and tahini dressing all bulging out of a soft and chewy pita bread. You can cook Sourdough Pita Bread using 8 ingredients and 3 steps. Here is how you cook it.

Ingredients of Sourdough Pita Bread

  1. It's 1 Cup of sourdough starter.
  2. It's 1 1/2 Cup of kamut flour (or spelt flour, whole wheat).
  3. It's 1/2 Cup of Rye flour (or rice, mashed potatoe).
  4. You need 2 cup of white flour.
  5. You need 2 Tsp of your favorite super seed(flax, chia, quinoa,sesame).
  6. Prepare 1 teaspoon of sea salt.
  7. You need 2 Tablespoon of Olive oil.
  8. You need 1 1/4 cup of room temperature water (after boiling).

Stuff with your favorite hummus and veggies for a healthy, filling meal. Although this pita bread requires a little planning in advance (feeding the starter.), it really is quite simple to make. Pita bread is ancient, but still best when eaten fresh of course… Klik hier voor de Nederlandse versie. Simplicity is key for this recipe.

Sourdough Pita Bread instructions

  1. 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..
  2. 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..
  3. 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..

I think flatbreads, from all over the world, be it naan, chapati, lavash, pita, or tunnbröd from the Northern regions, are meant to be everyday, unsophisticated and natural. 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 these. Sourdough pita bread (without the addition of yeast) works really well and tastes even better! The sourdough whole-wheat pitas puff brilliantly. Make sure not to over-bake them and I promise you that they will turn out soft, moist and light.

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