Pita bread on the pan with sourdough starter. Making sourdough pita bread from a starter is very simple. It does take a long time, but it is so worth it. Regular pita bread starts off with mixing flour and water to make a quick starter, but it uses active dry yeast.
Use to make gyros or stuff with hummus and an assortment of fresh vegetables. Heat a cast iron griddle and place a formed pita on the hot griddle. Cook on one side until dough puffs. You can cook Pita bread on the pan with sourdough starter using 4 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Pita bread on the pan with sourdough starter
- You need 4 tbsp of sourdough starter 1:1.
- Prepare 1 cup of all purpose flour.
- You need 1/4 cup of water.
- You need 1/2 tsp of salt.
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. Starter and sourdough bread recipes often use weight measurements. After all, how can you measure a cup of starter when its volume is constantly changing?
Pita bread on the pan with sourdough starter instructions
- Feed your sourdough starter if it comes out from fridge. Let it grow/active in room temperature until it is double..
- 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..
- Mix and form it to a dough. Let it rest for 3 hours. It will be double in volume.
- Portion the dough into five small dough. Let it rest 10 minutes..
- Dust your counter and flatten the dough into 1/2 cm thickness..
- Heat your pan with medium heat..
- Place the flatten pita on the pan. Bake it for 2 minutes each side. It will puff..
- Continue with the rest of dough. Serve it warm with curry..
Simply take a bit of the dough, mix it with warm water and flour to approximately double its size, and let it sit out on the counter. Potato sourdough starter produces a milder sourdough bread than the stronger rye or wheat starters. What's best about this potato sourdough starter is that you restart it every two weeks, preventing the yeast from becoming too sour; you can also restart the starter from scratch or by. Flour from the starter is not counted. Once you have a viable sourdough culture, please know that it really isn't a big deal to keep it alive and healthy.