Pita Bread Using Homemade Bread Starter
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
Pita Bread Using Homemade Bread Starter
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
Cooking Instructions
- 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.
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