Sourdough Pita from Active Starter in 3 hours
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- Опубліковано 2 лют 2025
- I love pita with a variety of fillings, but the ones that are in the grocery pale in comparison to the fresh ones. Since pita is really an ancient bread, I thought I would try to make it with sourdough, and I did not want to wait for hours for my dough to rise.
Looking around the Internet for ideas, I saw some that used a scant starter, often a leaven, and rose for a long time, other that used more starter, and seemed to need less rise time. Some were baked on stones, like the hot rocks use ages ago, others used a frying pan. Some had simple ingredients, others added sugar and such to the basics. No one scheme seemed to fit what I wanted.
This recipe was developed to use just the basic ingredients - starter, flour, water, oil and salt - just what would have been available millennia ago. By using a substantial amount of active starter, proofing time is cut to two hours, or less if the starter is really active. And baking on a pizza stone can produce a pita in just a few minutes.
The video is a step by step instruction as to how to make these wonderful pocket breads. A full copy of the recipe is on the website, www.SourdoughS... along with information on some of the tools used in the process.
I just found you today! thank you for the easy recipe. I think i need a rolling pin guide, I had never heard of one. Looks cool. I like your style. I'm going to keep an eye on you.
Welcome!! Please do wander around the channel, lots of tips scattered about.
Welcome!! Please do wander around the channel, lots of tips scattered about.
Great, thank you!
You are quite welcome. These are so easy and good, why buy from the store?
@@SourdoughSimpleton I made them for a greek dinner and they were a hit
GREAT Job! Thank You! YUMMO!
Hope you enjoy
Mine doesn’t puff like yours.. only one that’s puff.. but still not nicely puff.. why??
@@happyfeetacres3397 Make sure that your stone or pan is up to temperature, you need an active starter, and don't roll the dough too thin. It takes a bit of practice, but once you have the knack it should work fine.
Thank you!
You're welcome!