Lebanese sourdough PITA BREAD recipe. | by JoyRideCoffee

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

sourdough starter

🥗Healthier: commercial yeast

💰Cheaper: none

Commercial yeast speeds up the fermentation process.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a similar flavor with health benefits.

sugar

🥗Healthier: honey

💰Cheaper: none

Honey provides natural sweetness and moisture.

Mix sourdough starter with water in a large bowl until combined.

Add white flour, salt, and sugar to the mixture and stir until a dough forms.

Knead the dough on a floured surface until smooth and elastic.

Let the dough undergo 4 hours of bulk fermentation.

Cold proof the dough for 12 hours.

Punch down the dough and divide it into equal portions.

Shape each portion into a ball and let rest under a cloth.

Preheat the oven to 475°F (245°C) with a baking stone or inverted baking sheet inside.

Roll each dough ball into a flat circle about 1/4 inch thick.

Carefully place the rolled pita on the hot baking stone and bake for 3-5 minutes until puffed and lightly golden.

Remove the pita from the oven and let cool on a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens