Pita Breads Recipe

Step 1

1(Ingredients in addition to above)Mix 1 cup of fully active culture with 1 cup of flour and sufficient water to produce a thick pancake batter consistency and proof this for 6-8 hours at 65-70oF if you prefer a mild flavor or at 75-85oF if you want it more sour.

Step 2

2Mix all the ingredients in a large bowl. Turn on to a floured board and knead until dough is satiny then divide into 8 equal balls.

Step 3

3Roll the balls into flat rounds about ¼ inch thick and form them into two stacks with the rounds separated by wax paper, not plastic. Proof the stacks for 30-60 minutes.

Step 4

4Preheat oven and baking stone to 500oF. Sprinkle stone with cornmeal or semolina just before transferring pitas with a bakers peel to slide rounds onto heated stone. Bake for about 5 minutes or until rounds puff. Remove with a spatula and cool on wire racks.