721. Sourdough Pita Bread
Happy with my “Princess”
A weird title, right? Well, Princess is the name I’ve given my sourdough starter. At first I thought it like a weird idea to name the starter. Everyone who successfully makes a sourdough starter at home names it. I was wondering why. Now I know. You actually nuture it like a pet. Feed it and make sure its in the optimum environment.
Most days Princess is happy sitting idle in the fridge but on occasions I take her out and actually make something. This time round I made sourdough pita bread. I used a combination of wheat and plain flours. The pita bread turned out super yummy. I love the slight sour taste and did I mention it was so much lighter on the tummy than the normal pita breads?
Go on make pita bread and enjoy it with some falafels or use it to make your favorite sandwich or just enjoy it with a dip. I had one left over and next day I enjoyed it with a cup of masala tea. I warmed it up on a frying pan, slathered it with a bit of butter and hey I had a delicious breakfast.
Just a small warning… they tend to dry out the next day so make sure you store them in an airtight container. I wrapped mine in a foil. Don’t go by the looks of the pita bread, take it from me they taste awesome.
To revive the sourdough that has been sitting in the fridge, just take ½ cup of the starter and put it in a plastic or glass container. Let it reach room temperature. Then add 1 scant cup of plain flour and ½ cup water. Mix it, cover and let it bubble away. Use it when it appears bubbly.
SOURDOUGH PITA BREAD
1 cup sourdough starter (fed)
½ cup water
1 tsp salt
1 tbsp oil
1 cup plain flour
1 ½ cup wheat flour (atta)
- Add 1 cup of the fed starter to a big mixing bowl.
- Add oil and water. Mix it well.
- Add flours and salt. Mix the dough.
- Turn the dough out onto a floured board.
- Knead it till it is smooth and silky.
- Shape it into a ball.
- Grease the bowl with some oil.
- Put the shaped dough in the bowl. Rub a bit of oil over the dough.
- Let the dough ferment for 8-12 hours till its double in size.
- Gently remove the dough from the bowl onto a floured board. Shape it into a round shape.
- Divide it into six parts.
- Roll each part into a ball.
- With a bit of flour roll each part into a circle of 6-7 inches in diameter and ¼” in thickness.
- Place the rolled pita bread on greased on lined baking trays. Cover it with tea towels.
- Let the pita bread ferment for 30-45 minutes.
- Preheat the oven to 200°C.
- Bake the pita bread for 5-7 minutes or till they puff up.
- Remove from the oven and let it cool a bit before using it.
- Store them in an airtight container till required.
- Heat the pita bread on a griddle pan or under the broiler (grill) for a few minutes before using.
- Can replace the wheat flour with plain flour if you wish.
- Store the remaining starter in the fridge for use next time.
|whole wheat pita bread|
|Multi Grain Naan