Frankly high effort but fun date night idea - recreate a meal from your fav restaurant (such as Miss Ada). Delicious and nostalgic for Fort Greene. De…
Same-Day Sourdough Pita
This same-day sourdough pita bread combines bread flour and whole wheat for a nutritious, tangy flatbread that puffs perfectly in the oven, ideal for wrapping gyros, falafel, or serving with dips.
Ingredients
Ingredients
- 288 g bread flour
- 72 g whole wheat flour
- 200 g active sourdough starter (100% hydration)
- 200 g lukewarm water
- 10 g honey
- 15 g olive oil
- 9 g salt
Instructions
- In a large bowl, mix the bread flour, whole wheat flour, active sourdough starter, lukewarm water, honey, and olive oil until no dry spots remain. Cover and rest for 20 minutes.
- Sprinkle in the salt and knead the dough for 5-7 minutes until smooth and slightly tacky.
- Bulk ferment the dough at room temperature for about 2 hours, performing stretch and folds at 30 and 60 minutes, until it has increased in volume by 40-50%.
- Divide the dough into 8 equal balls, each about 95 grams. Cover and rest for 30 minutes.
- On a lightly floured surface, roll each ball into 6-7 inch rounds about 1/8 inch thick. Cover and rest for 10 minutes.
- Preheat a baking stone or steel in the oven at 500-550°F. Bake the pitas, one or two at a time, for 2-3 minutes until they puff up. Stack the baked pitas in a clean towel to keep them warm and soft.
From the Community
Made variations of some of our favorite dishes from Miss Ada. Slapped so hard
Great pita and a good way to use the sourdough starter
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