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Pita Bread

By Amye Gulezian
Print Recipe
Servings 8 pita

Ingredients
  

Starter

  • 70 grams (1/2 cup) warm water (98- 102 F)
  • 70 grams (½ cup) all-purpose flour
  • ¼ tsp yeast

Dough

  • 140 grams (1 cup) warm water (98-102F)
  • 1 tablespoon melted unsalted butter
  • 1 teaspoon salt
  • 140 grams starter
  • 440 grams (3 cups) all-purpose flour

Instructions
 

For the Starter

  • Mix ingredients in a bowl and allow to rest 1-2 hours. Alternatively, you can use 140 grams of your own ripe and ready sourdough starter.

For the Dough

  • Mix the warm water, salt, and butter until salt is dissolved, then whisk in the starter.
  • Slowly mix in the flour until a dough forms. Once it comes together (still a little clumpy), cover and let rest for 20 minutes.
  • Knead for 5-8 minutes, until dough is smooth, then shape into a ball and place into a lightly oiled bowl. Cover and allow to rest in a warm spot for 2-3 hours.
  • After the dough has rested and risen slightly, portion the dough into 8 equal pieces, (each 100g) and shape into 8 little balls. Cover with a kitchen towel and let rest for another hour. You are now ready to roll your dough out for Lahmajo! Or, you can simply make plain pita by cooking them in a very hot, oiled, cast iron or stainless steel skillet on the stovetop for 2 to 3 minutes per side.