Pita Bread Using Homemade Bread Starter

Name: Pita Bread Using Homemade Bread Starter
Yield: 8 servings
Cuisine: American
Ingredients: 100 grams Bread starter; 250 grams Strong bread flour; 1 and 1/2 tablespoons Olive oil; 1 tbsp Honey (or molasses or sugar); 1 tsp Salt; 130 ml Water

cookpad.japan @cookpad_jp

I challenged myself to create a recipe for pita bread using my homemade raisin bread starter.

Be patient rolling out the dough, letting it rise evenly.
If the dough doesn't rise properly, open it up with a knife. Recipe by yukina007

I challenged myself to create a recipe for pita bread using my homemade raisin bread starter.

Be patient rolling out the dough, letting it rise evenly.
If the dough doesn't rise properly, open it up with a knife. Recipe by yukina007

cookpad.japan @cookpad_jp

I challenged myself to create a recipe for pita bread using my homemade raisin bread starter.

Be patient rolling out the dough, letting it rise evenly.
If the dough doesn't rise properly, open it up with a knife. Recipe by yukina007

I challenged myself to create a recipe for pita bread using my homemade raisin bread starter.

Be patient rolling out the dough, letting it rise evenly.
If the dough doesn't rise properly, open it up with a knife. Recipe by yukina007

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Ingredients

8 servings

100 gramsBread starter
250 gramsStrong bread flour
1and 1/2 tablespoons Olive oil
1 tbspHoney (or molasses or sugar)
1 tspSalt
130 mlWater

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Steps

1

In a bowl, add all the ingredients, expect the water. The amount of water you will need to put in will depend on the weather, so put in as much as necessary
2

Slowly sprinkle on water until the ingredients clump together.
3

Wait for it to double in size. (This took 5-6 hours even in Kobe city's June heat).
4

Deflate and divide into 8 balls. Cover with plastic wrap to prevent drying. Let rise for 5 minutes.
5

Roll out the dough from the center to the edge. Don't try to do it all at once, gently work the dough out repeatedly (this is the secret to a good rise). Stretch to your desired thickness, but remember that if you leave it too thick the pitas will be small and fillings won't fit in.
6

Flip over and place on a baking tray.
7

Bake in a preheated 220°C oven for 8 minutes. (Adjust the time and heat according to your oven and desired browning.)
8

Cool on a rack. Store the extras in the fridge.
9

Serve with dry curry.
10

or in your bento.