Pita Half Two

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

Mine looks like this:

Starter

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

400g whole wheat flour

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

225g of water

Then, dissolve some salt in the water:

Salty water

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

Flour and water and starter

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

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:

Heat oven to 565 degrees

The risen dough:

Risen dough

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

Upside down dough

Fold it on itself once:

Folded dough

And gently roll it into a log:

Dough log

Cut it in half:

Then cut the first half into three equal pieces:

Cut three pieces

Then the other half into three equal pieces also:

Second half into three pieces

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

Five dough pieces in a container

Flour the first dough ball we left out:

Floured first dough ball

Then flatten it with your fingers:

Flattened first dough

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

First loaf disc

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

First disc on peel

Then slide it onto the baking steel:

First loaf on 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:

Second dough ball floured

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

Second dough disc

Flour it a little and place it on the peel:

Second dough disc on peel

Then slid it on the baking steel:

Second loaf on baking steel

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

Second loaf puffed up

Grab the third dough ball and flour it:

Third dough ball floured

And flatten it:

Third dough disc

Then put it on the peel:

Third disc on peel

And slide it on the baking steel:

Third loaf on steel

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

Fourth dough floured

Make an even disc out of it:

Fifth disc

Flour it and put it on the peel:

Fifth disc on peel

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

Fifth loaf puffs up

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

Sixth dough ball floured

Flatten it into an even disc:

Sixth dough disc

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

Sixth dough disc on peel

Slide it onto the baking steel:

Sixth loaf on baking steel

Until it puffs up:

Sixth loaf puffs up

Remove it and put it on a cooling rack:

Six pitas

Enjoy!

CHEF TOOR'S
BREAD MAKING TIPS

#1 

No knead: Make the yeast do the work for you.​

#2

Crumbs: While baking, cover the dough to obtain a crust.

#3

Reliable: Always measure your ingredients.