Step-by-Step Guide to Make Speedy Pita bread on the pan with sourdough starter

Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, pita bread on the pan with sourdough starter. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Pita bread on the pan with sourdough starter is one of the most favored of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Pita bread on the pan with sourdough starter is something which I have loved my entire life.

Using starter instead of yeast extends the time, but it's mostly hands-off. The payoff is a big boost in flavor & an amazing texture. If the dough springs back, let it rest and re-roll. Bake the pitas on a dark colored pre-heated sheet pan or a pre-heated baking stone.

To begin with this particular recipe, we have to first prepare a few components. You can have pita bread on the pan with sourdough starter using 4 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Pita bread on the pan with sourdough starter:

1. Take 4 tbsp sourdough starter 1:1
2. Take 1 cup all purpose flour
3. Make ready 1/4 cup water
4. Get 1/2 tsp salt

Heat a cast iron griddle and place a formed pita on the hot griddle. Cook on one side until dough puffs. Each day you "feed" the starter with equal amounts of fresh flour and water. As the wild yeast grows stronger Stir vigorously until combined into a smooth batter.

Instructions to make Pita bread on the pan with sourdough starter:

1. Feed your sourdough starter if it comes out from fridge. Let it grow/active in room temperature until it is double.
2. Mix the starter with the flour and salt, add slowly the water while mixing. Probably you do not need all depends on your starter hydration.
3. Mix and form it to a dough. Let it rest for 3 hours. It will be double in volume
4. Portion the dough into five small dough. Let it rest 10 minutes.
5. Dust your counter and flatten the dough into 1/2 cm thickness.
6. Heat your pan with medium heat.
7. Place the flatten pita on the pan. Bake it for 2 minutes each side. It will puff.
8. Continue with the rest of dough. Serve it warm with curry.

Each day you "feed" the starter with equal amounts of fresh flour and water. As the wild yeast grows stronger Stir vigorously until combined into a smooth batter. If you're using the starter within the next few days, leave it out on the counter and continue. Flour from the starter is not counted. SOURDOUGH BANANA BREAD - The Southern Lady Cooks.

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