Hybrid-Sourdough Pitas

 

Adding commercial yeast with my sourdough starter in homemade breads gives us the softer, fluffier products we enjoy. The 3 year old starter enhances the flavor and keeping qualities while contributing digestive benefits.

The recipe is based on one from  Laura Norris Running.

Pita Bread

(8 Pitas)

In bowl of electric mixer with dough hook in place, mix together water, yeast and honey. Let sit for 20 minutes.

6 ounces warm water (100 degrees F)

2 teaspoon dry yeast

1/2 teaspoon honey

 

Add sourdough starter and flour. Beat on high speed 2 minutes, scraping down sides of bowl.

1/2 cup sourdough starter 

2 cups whole wheat flour

 

Add salt and oil. Beat on high speed 2 minutes, scraping down sides of bowl.

1/2 teaspoon salt

2 tablespoons olive oil

 

With mixer running on low speed, slowly add all purpose flour, a tablespoon at a time. Mix 6-8 minutes more until dough leaves side of bowl.

1/2 cup all purpose flour

 

Turn dough into bowl greased with olive oil spread. Cover and let rise 45 minutes.

 

Preheat oven to 425 F. Place a baking stone on top rack of oven. 

 

Punch dough down. Divide into 8 balls. On floured surface, roll each ball to 1/4 inch thickness (1/8 inch for flat breads). Transfer to parchment paper. Carefully transfer the rolled pita doughs on paper to the preheated oven onto the bakers stone. (I do this using an inverted baking pan). 

 

 

 

Bake for 8 minutes. Turn oven to broil and brown 1-2 minutes (checking frequently).