Pita Half Two

To make pita today, we'll use the starter we put together last night.

Mine looks like this:

I use whole wheat flour exclusively for pita, so I measure 400g like so:

And then add the flour to the starter and measure 225g of water:

Then, dissolve some salt in the water:

Put it in the container with the flour and the starter:

Mix it together - not knead - until we get a nice dough:

Let that rise for six hours. During this time, I heated the oven up to the highest temperature, which is 565 degrees, with a baking steel stone on the center rack:

The risen dough:

Scrape the dough gently out of the container onto a work surface upside down:

Fold it on itself once:

And gently roll it into a log:

Cut it in half:

Then cut the first half into three equal pieces:

Then the other half into three equal pieces also:

Then put five pieces back in the container and cover it:

Flour the first dough ball we left out:

Then flatten it with your fingers:

Flatten it into a thin disc, using a rolling pin, while keeping a consistent thickness as much as possible:

Sprinkle it with some flour and place it on a peel:

Then slide it onto the baking steel:

Watch it balloon, which takes two or three minutes, and take it out when it's done puffing up.

Then grab the second dough ball from the container and flour it:

Flatten it with your fingers then the rolling pin to making it as even as possible:

Flour it a little and place it on the peel:

Then slid it on the baking steel:

Remove it after it puffs up and place it on a cooling rack:

Grab the third dough ball and flour it:

And flatten it:

Then put it on the peel:

And slide it on the baking steel:

Remove it after it puffs up and place it on a cooling rack. Then grab the fourth dough ball and flour it:

Make an even disc out of it:

Flour it and put it on the peel:

Then slide it onto the baking steel and watch it until it puffs up like so:

Remove it and place it on the cooling rack. Then grab the sixth, and last, dough ball and flour it:

Flatten it into an even disc:

Sprinkle it with some flour and place it on the peel:

Slide it onto the baking steel:

Until it puffs up:

Remove it and put it on a cooling rack:

Enjoy!