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!