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I think if you roll them out before the last rise they will develop gases in the dough which will expand when you cook it and blow it up. Doing it the way you did you when you rolled them it squeezed the gases out of the dough so they didn’t blow up.

Way too mucky for me. I think that sourdough has a process for a reason.

Hi there! Could you explain more in details why add sugar to levain?

Thank you for this recipe! The way to puff them up on the stovetop, is to heat the dough for 1 minute, then flip it for another minute, the puffing happens usually on the third flip. Good luck!

Off I go to find someone that knows how to make a pita

In the skillet version looked like you could manually split it into a pocket after you tore a piece off or was that just a bubble from the sourdough? Thank you..

I've been looking for a simple flatbread to use some of my discard. Thank you...

Such fun videos!

May not have created pockets but flatbread is still good with hummus!

Can we switch out a.p flour with whole wheat?

They look good. I'm going to try this recipe

I am going to have a go as my dairy allergy wife has got over her loss of cheese (just about) but now misses Kristy Kreme! I am making sourdough and these look delicious. Might take away some of the pain. Thank you for your knowledge and inspirational experimental bakery. You are not just talking to the void...

I fried mine. Really lazy

Hi! I just found your recipe and I wondered if you had tried this since and have any adjustments to the recipe. Thank you!

Hi. Your video is very funny. Although, to be clear, I think you are over complicating a process that (especially in the interest of being lazy) really is much less work than you’ve made it. Search for Autumn Kitchen’s Sourdough Pita recipe, and cut the baking time she suggests down a bit. I found her baking time gave me over-baked pitas…but, everything else works! Also, be sure to, as someone else recommended in another comment, to let your rolled out pitas rest/proof/rise before baking them. A couple of reasons you may not have been successful with getting your pitas to puff up in the oven are that you have been using too low temperature, and not letting them rest 20-30 minutes after rolling out. I bake pitas at 485F for 4 minutes. You don’t need to worry about burning yourself when turning them over, because you are NOT supposed to turn them over in the oven! Mine are fully puffed after 2 minutes, and fully baked at 4 minutes. One thing that you also really don’t need to do is to spray cooking oil on anything to do with pitas…not for any part of the process, unless you are cooking them in a pan, in which case, I think then it doesn’t matter. I use flour to keep pitas from sticking, after I have formed the divided dough into rounds (shaping) and for the 30 minute rest after shaping. Oil on the outside of the dough will burn in a 485F oven, so you really want to avoid having oil on the surface of the dough. (The oil that’s in the dough is fine, though.) Anyway, here’s to a way lazier process for you next time…at least if you’re open to new ideas and to making a few changes. Hey, it’ll give you way more time to make hummus, and way more time to search for fun videos on TH-cam! 😊 Note: Puffed pitas are filled with insanely hot steam! Be careful not to burn yourself! Another note: I toast pitas on the shortest setting in my toaster…to reheat, because I prefer them warm, which makes steam form inside the pocket…so, don’t be like me and forget that it’s insanely hot, even just after a minute in the toaster. Ouch! (My poor thumb.)

Something ist wrong with your Recipe. With only 61% Hydration will be no dough so sticky.

Your funny

please take my advise as a pita maker for years, after flatten it let it rest for 1-2 hours and then bake it in order to get air bucket inside. good luck next time

Thank you for sharing I will definitely try this sourdough recipe. As far as the pockets, I used to make a yeast pita bread recipe and you put the baking sheets in a 450° oven while it’s preheating then when you’re ready you throw your pizza dough on the hot baking sheets and they take 4-6minutes and they almost always pop up and have the pocket. Recipe also called for bread flour which is not required but gives a better rise

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Cleidef

I love it! The intro is great and I have everything but the tahini, so I will have to pick some up to try this. I am hooked on sweet potatoes -- so what are your tricks for making them in different ways?

Great advice! Lovely recipe!

Beyyyyyyyn

The two dislikes are Ben and Zyler XD

Gonna send this to my tutor buddies

Such a masterpiece!!!!!!!!!!!!!!

one word- *_yes._*

Haha!

The holo queen sent me here

Who dafuk disliked??? whyyy??? THIS IS AWESOME! It is way better than mine xD

THE PIANO CAT YES

*adds video to bookmarks bar*

You’re really good at these!

Beeyyyyyynn

👏🏻🥺just extraordinary, I-I’m lost for words♥️ this is truly what living looks like

ℬℯ𝒶𝓊𝓉𝓎

Beautiful, a true work of art

Donuts are SO much better than lent 😂

These look great!

I want these so badly but have no patience at all. But they look so goooood

Looks amazing!! Bring one to Christmas next year -- yum!

Hahahahaaa, first!

Well that looks amazing! But please, more cheese.

Last year, I bought my first weekly planner for the first time since high school, and I was so excited to use it :\ This year, I'll wait until next year to buy one lol.

Ok but remember in the books he is actually only around 30 years old and in this painting he looks like my grandpa 😂

Omg I learned something new! And then end was hilarious 🤣 such a dork 😊

Man, you gotta teach me how to make this like you!

welcome back to youtube!