Sourdough Pitta

Let's Cook

1. Step 1.

   In a large bowl, combine 315g white bread flour, 210g water, and 70g wholemeal sourdough starter. Mix thoroughly until no dry flour remains. Cover the bowl with a damp cloth or plastic wrap and let it rest at room temperature for 1 hour (this is the autolyse).

2. Step 2.

   After the rest, stretch the dough out on a clean surface. Sprinkle 5g fine salt over the dough and work it in by folding and kneading for a few minutes until the salt is evenly distributed and starting to dissolve. Continue kneading for 5–10 minutes until the dough becomes smooth and elastic. Return the dough to the bowl, cover, and let it prove at room temperature for 3–4 hours until it becomes pillowy and has doubled in size.

3. Step 3.

   Dust your work surface with semolina or flour. Turn the dough out and divide it into 6 equal pieces (about 100g each). Shape each piece into a tight ball by pulling the edges to the bottom. Place the balls on the dusted surface, cover with a damp cloth or plastic wrap, and let them prove for 40–60 minutes until slightly puffed.

4. Step 4.

   While the dough balls are proving, place a baking stone or heavy baking sheet on the middle rack of the oven and preheat to 250°C (230°C fan)/480°F/gas 9+ or as high as your oven goes. Let the stone heat for at least 30 minutes.

5. Step 5.

   After the second prove, dust the work surface with more semolina or flour. Take one dough ball and roll it out into an oval about 5mm (¼ inch) thick. Repeat with the remaining balls. Cover the rolled pittas with a cloth and let them rest for 5–10 minutes.

6. Step 6.

   Using a floured peel or the back of a baking sheet, carefully transfer as many pittas as will fit onto the hot baking stone (usually 2–3). Bake for 2–4 minutes until they puff up dramatically; do not let them brown or crisp. Remove the baked pittas and immediately wrap them in a clean dish towel to keep them soft and supple while you bake the remaining batches.