Sourdough Pita Part II

Today happens to be pita baking day. We're going to utilize the sourdough starter we put together yesterday to bake the loaves.

My starter looks like this:

Measure 200g bread flour:

Then 100g spelt flour:

And another 100g of sprouted whole wheat flour:

Followed by 180g water:

And a dash of active-dry yeast:

With 8g of sea salt:

Mix all the flours, water, and starter together:

Until a dough forms:

Cover the container, and let it rise somewhere warm:

Preheat the oven with a baking steel while the dough rises for four hours:

Flip it onto a lightly floured work surface:

Fold it in half:

Shape it like a log:

Cut it in half first:

Then cut each have into four equal pieces:

And make a ball of each piece:

Repeat for the second half of the log:

Grab the first dough ball and flour it:

Flatten it into a disc:

Using a rolling pin, make it thin and as even as possible:

Move it onto a baking peel:

Slide it on the hot baking steel:

And remove it when it puffs up a couple of minutes later:

Repeat for the second dough ball:

Flatten by hand first:

Then with a rolling pin:

On peel then bake:

Third ball:

Flatten:

Roll and bake:

Fifth ball:

Flatten:

Roll and bake:

Sixth ball:

Flatten:

Roll and bake:

Seventh ball:

Flatten:

Roll and bake:

Eighth ball:

Flatten:

Roll and bake:

After the loaves are baked, place them on a cooling rack:

Enjoy them warm with some olive oil.

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.