Awesome. Great video, thank you. I wanted to make a video on this myself, but this tutorial is already perfect 😎. I will be making them this weekend. Cheers!
You can teach an old dog new tricks. I’m 72 years old and have been bitten by the sourdough bug. I’ve been baking for about three weeks now and my kids and family love it. I took notes from your video and will be making this tomorrow. Thanks for all the pointers.
I have been making these pitas for about 3-4 weeks. I use lots of different flour combinations: currently 40% strong bread flour (Marriages) and 60% kamut. It’s a winner every time. The puff up after 4-5 minutes at 240C is lovely! Thanks for the keeper recipe.
Good video. In Egypt they make high hydration pita that doesn't need a rolling pin. It literally spreads itself over bran. Then they cook it in extremely hot ovens. Also the tahini is made into a seasoned emulsion dip or dressing before adding to sandwiches. Overall, still a great video. Keep up the good work.
PROTIP: 10 .. 15 minutes before baking, spray the dough disks with water/liquid and drop them on the pan, sprayed side down. This will greatly increase the puff probability. The sprayed water is absorbed into the dough and helps to increase its hydration which is key for puffing. Pitas tend to be relatively high hydration for this reason.
Just finished my first eight of a double batch, since I have such confidence in your recipes. Five in the oven cooked maybe 30 seconds longer than your suggestion but I waited for the puff as you said and they are great. I then cooked three more in a non-stick skillet and they are wonderful and have the spots of color that mine from the oven are lacking. I think I prefer the color spots but will have to wait for the feedback from our friends and family. Thanks for another really enjoyable experience with sourdough!
These are incredible. I got the cast iron hot and spread some oil with a silicone brush and fried them up about a minute or less on each side. Reminded me of the ones my grandmother used to make for me as a child! Very soft even with the wheat. Made 10 pitas and froze them for pizzas for my kids. Thank you!! Forgot to add, I opened the dough up by hand similar to pizza dough. I didn’t want them to open up in the middle and preferred to have the bubbles.
Thanks for this recipe Sune. I made shawarma for dinner yesterday featuring these sourdough pitas. They turned out amazing - everyone loved them! I will never buy pita again!!!
I usually make my pittas in a dry and very hot frying pan on the cooktop. Flipping like a pancake mid time. The time to fry one is about the same I take to open a new one, so its easy to make them as a batch. Works very well and makes a beautiful air pocket. Just recommend using an old frying pan, as it has a tendency to ruin the teflon.
In Israel we dont smash the falafel. And its better to mix the tahini with water, lemon juice and garlic until its getting thiner. We also put hummus inside the pita, and pickled cabbage. I love pita!!! Thank you!
really great pitas there! for a better falafel experience, you can make a tahini sauce (garlic, lemon, and yogurt) instead of plain tahini which is very thick and bland.
Great recipe! I made a couple of loaves right away and they were fine. Put the rest in the fridge for 3 or 4 days and they were even better! I’ve been making the whole wheat pitas from breadtopia all year but this will be my white flour version.
Wonderful video. The history of pita bread and its geographic scope was interesting. Reminded me of Pita bread served in caves in the Loire Valley, France. Glad to have a recipe that produces a bread reminiscent of it using sourdough. Also, the voice audio and music audio levels balance was excellent!!! Thank you!
I always love the link between pita and pizza. And making it like this, a dough ball rolled out cooked quick at 260, it's just a pizza with no topping. :)
Wow! This bread is the bomb! 💣 moist, tasty and chewy and puffy! I wanted to mention that I didn’t think mine would expand so much in the fridge, so it overflowed! I thought you might add a warning to store it in a big container. Thank you so much for sharing!
@@Foodgeek I didn't dislike the video, but as someone who hates onions, I definitely focused on which pita bread concoctions *included* onions, and not which pita bread concoctions *excluded* them.
One by one I have been changing my yeasted recipes to sourdough with the help of your videos and Bread Calculator (which is awesome by the way). I was going to try pitas next by converting my present pita recipe but having seen this video I will go with your recipe since it looks spectacular, especially the rise you get when baked. Will let you know how they turn out after I do. Keep up the great video making!
I wanna thank you for sharing your knowledge with us, aldough I can't buy your merch due to the high shipping and customs fees, I make sure to aways watch the announcements until the end! Keep up the good work, man!
Baked your Sourdough Pita Bread recipe tonight. Just love it. They are delicious with much more flavor and not dry like store bought pita. The recipe is on point, easy, and should be called foolproof. The ability to postpone the bake time for a week is a fantastic convenience. I always prepare more levain than I need, the provided recipe scaling per serving allowing me to adjust the recipe to accommodate the remaining levain from another recipe. Best of all they ballooned up like a San Antonio, TX “puffy taco” shell, amazing. The only thing I had to learn was not to touch the dough after rolling out and placing on the “peel”, a cutting board, to transfer to the oven. The area that I touched at this time did not puff up. Thank you, love your experiments , have learned so much from you. I’m testing the idea of leaving my starter on the counter in my kitchen here in south Florida, with air conditioning, only feeding when I bake, one or two times a week. Thank you, IT, you pulled another one out of you hat and have saved us all, again.
Why did you knead the dough instead of doing stretch and folds? Thanks for this by the way, I've been meaning to try sourdough pita for some time so the video was well-timed!
Thank you very much for the recipe. It’s long since I wanted to try making pita bread. Thanks to you I was able to do it. Wanted to do it in my combo lodge skillet/Dutch oven but it was not successful, I tried it in the oven of my mother stove and it was perfect, thanks!
Thank you for sharing this video! I tried this recipe and it turned out be awesome pita bread. Everything from flour proportion to baking tips - all worked out well to perfect pita.
I've tried this recipe about 2 years ago, but using a fry pan with or without a lid (like my grandmother used to do it). It works very good and much faster ;)
I tried this recipe as my first sourdough pita bread recipe and it worked quite well! I love the whole wheat in it, it adds richness and flavour to the pita bread. As a Lebanese, I can suggest using this very same recipe and technique to make manoushe (flatbread + zaatar mixed with olive oil). I simply added the olive oil + zaatar to the flattened, rolled pita bread with a few fork holes to avoid too much inflation. Yum!
@@_pronounced_ It's actually the same recipe suggested in this video :) I just added one step of adding the zaatar + olive oil before entering the pita shaped bread inside the oven. And Making tiny holes with the fork before entering the oven avoids splitting the bread in two (the typical process of inflating pita bread, but not required for a man'oushe). Hope it helps :)
Excellent recipe. I did them following the recipe and video. I might have rolled them too thin, since I got several bubbles instead of a single large bubble. Great flavor and consistency.
Thank you for the recipe and video. Can you explain how i could adapt the recipe to make the pittas from discard? Would i just need to give it time to ferment before shaping?
I never through I'd be able to suggest you an improvement but: try brushing a little bit of EVOO mixed with oregano/rosemary on top of the pitas. It's heavenly.
No baking soda. Nice 👍🏽 Other recipes take the short cut of adding baking powder to assist the dough rise rather than letting the yeast work its magic. This is the proper way of making dough!
I made these sourdough pita breads and they are delightful. Turning my oven on to 500°F is fine in the winter but I would rather not do that in the summer and I’m pretty sure I will want to eat these in the summer. My toaster oven only goes up to 450°F with a convection option. Would that work?
Great video, thank you. I do have some reservations regarding your Med-style pitta filling though, especially the crashing of the falafel - why would you do that? For me, the classical one has in it humus, chopped salad (cucumbers and tomatoes), finely chopped parsley and red onion, falafel, and topped with white tahini.
Hey sune, 1. traditionally you should store the pitas on top of and under bath towel, this will make the pitas extremely soft due to the moisture capture inside. 2. Try to mix the tahini with lemon juice water and pinch of salt and mix it up until it's thick, way better. We are also spread a hummus inside with the falafel 3. Love your work :-)
Love your channel Sune! I saw the Pita Pita, Pumpkin eater comment at the beginning. You should definitely do a video related to Pumpkin as an ingredient, since Fall is almost here. Surprise us! 😁
Just warming my oven, can't wait to tear and bite into these pitas. Also my own hummus waits for them. :-) Thanks for easy understandable recipe, Sune. Btw, your lovely music adds so peacefull touch. Do you have some record what I can buy?
I wanted to try your bread calculator but I couldn't find it. Do you have a link? Is it something you sell? Thank you for your very informative videos! Ms from Seattle, Washington, USA
I actually used 00 flour for this as that's all i had, and it's still was so good and then i used it as a pizza base so delicious! today I'm going to do it with bread flour!
Hi, a tip for those interested. The originial Lebanese Tahini sauce that goes with Falafel, Mix a cup of Tahini with 3/4 cup lukewarm water then add 1/4 cup of lemon juice, a clove of garlic (paste/puree), a pinch of salt, and a dash of hot Chili powder (optional) whisk well and voila!
What's that bread knife I've been seeing in your videos? Do you have a link? Also, the falafel looks awesome! Have you made a falafel video? I'm definitely going to try this one!
ok,,, THEY:RE AMAZING!! I thought i would just make one this eve (on the cast iron stove top) and did pretty much the hot dog thing.. haha cause thats what i had. So absolutely perfectly delicious i decided to go ahead with the rest. My question is....... i had about 3 that didn't puff up all the way (fine i'll use for the pizza ones ) but wondering...... did i go to thin on those, or too thick? and i 'think' it's important to have a bit of flour on them as i 'think' the ones that didnt burned just a but and the others were just perfect. LOVE LOVE LOVE... anyway, why do you think those few didnt puff?
They look amazing! Mine are about to go in the fridge. Just wondering if you think a pizza stone would work in place of a baking steel? I normally use the pizza stone for my regular sourdough bread. Thanks - love all your work!
Awesome recipe! as you suggested I made it as thin as I could without tearing the dough, but it was too thin. some of the pitas didn't puff as much and most of them are too skinny to be opened up without being torn apart.. so the outcome is very similar to Naan bread @foodgeek
Awesome! really inspiring and i'm definitely making this! You helped me make an awesome sourdough bread and now i bet i'll make an awesome sourdough pita bread. Just a disclaimer - i'm from Israel the land of falafel and that falafel looks amazing! i have a few suggestions though regarding the assembly of the pita: 1. we usually don't eat tahini in it's raw form out of the box that way but rather make a tahini dressing which much lighter, creamier and more balanced in flavour: tahini, half a lemon, water little by little until reaching the desired texture and some salt. Also, try to find a much more finely ground tahini product. 2. Amba sauce which is a very interesting Iraqi sauce. It's sour, savoury, tangy and aromatic. we use only a little because it's very strong. Maybe you can find in supermarkets near you. It's made from fermented mango (believe it or not), and some common oriental spices which largely consists of Fenugreek, cumin, turmeric and cardamon
Occasionally I do eat soft bread for sandwiches. Questions : Can I make it w/rye bread? How do u make a soften rye sandwich bread? And any other suggestions most welcome. Tq.
Awesome. Great video, thank you. I wanted to make a video on this myself, but this tutorial is already perfect 😎. I will be making them this weekend. Cheers!
Thank you
@The Bread Code
Did you bake in your oven or the Ooni?
You can teach an old dog new tricks. I’m 72 years old and have been bitten by the sourdough bug. I’ve been baking for about three weeks now and my kids and family love it. I took notes from your video and will be making this tomorrow. Thanks for all the pointers.
I have been making these pitas for about 3-4 weeks. I use lots of different flour combinations: currently 40% strong bread flour (Marriages) and 60% kamut. It’s a winner every time. The puff up after 4-5 minutes at 240C is lovely! Thanks for the keeper recipe.
I'm happy you like it ❤️
Good video. In Egypt they make high hydration pita that doesn't need a rolling pin. It literally spreads itself over bran. Then they cook it in extremely hot ovens. Also the tahini is made into a seasoned emulsion dip or dressing before adding to sandwiches. Overall, still a great video. Keep up the good work.
PROTIP: 10 .. 15 minutes before baking, spray the dough disks with water/liquid and drop them on the pan, sprayed side down. This will greatly increase the puff probability. The sprayed water is absorbed into the dough and helps to increase its hydration which is key for puffing. Pitas tend to be relatively high hydration for this reason.
Thank YOU! I will try this since only 2 out of 8 of my pitas puffed last time i trued this recipe.
Just finished my first eight of a double batch, since I have such confidence in your recipes. Five in the oven cooked
maybe 30 seconds longer than your suggestion but I waited for the puff as you said and they are great.
I then cooked three more in a non-stick skillet and they are wonderful and have the spots of color that mine from the
oven are lacking. I think I prefer the color spots but will have to wait for the feedback from our friends and family.
Thanks for another really enjoyable experience with sourdough!
I didn’t think I could make something like this, but you made it easy. They turned out perfect. Thank you!
These are incredible. I got the cast iron hot and spread some oil with a silicone brush and fried them up about a minute or less on each side. Reminded me of the ones my grandmother used to make for me as a child! Very soft even with the wheat. Made 10 pitas and froze them for pizzas for my kids. Thank you!! Forgot to add, I opened the dough up by hand similar to pizza dough. I didn’t want them to open up in the middle and preferred to have the bubbles.
I made the pita today, it turned out wonderfully! Thank you!
Thanks for this recipe Sune. I made shawarma for dinner yesterday featuring these sourdough pitas. They turned out amazing - everyone loved them! I will never buy pita again!!!
Thanks and I agree. Those ones you buy are more like thick cardboard 🤣
I usually make my pittas in a dry and very hot frying pan on the cooktop. Flipping like a pancake mid time. The time to fry one is about the same I take to open a new one, so its easy to make them as a batch.
Works very well and makes a beautiful air pocket.
Just recommend using an old frying pan, as it has a tendency to ruin the teflon.
A new and welcomed addition to my already big collection!!
Amazing recipe, it came delicous and very rich in flavors. I used spelt flour.
I love your channel foodgeek. Learning so much. Tusen takk.
In Israel we dont smash the falafel. And its better to mix the tahini with water, lemon juice and garlic until its getting thiner. We also put hummus inside the pita, and pickled cabbage.
I love pita!!! Thank you!
really great pitas there! for a better falafel experience, you can make a tahini sauce (garlic, lemon, and yogurt) instead of plain tahini which is very thick and bland.
Going to give this a whirl this weekend hopefully. Great video.
Great recipe! I made a couple of loaves right away and they were fine. Put the rest in the fridge for 3 or 4 days and they were even better! I’ve been making the whole wheat pitas from breadtopia all year but this will be my white flour version.
Wonderful video. The history of pita bread and its geographic scope was interesting. Reminded me of Pita bread served in caves in the Loire Valley, France. Glad to have a recipe that produces a bread reminiscent of it using sourdough. Also, the voice audio and music audio levels balance was excellent!!! Thank you!
I always love the link between pita and pizza. And making it like this, a dough ball rolled out cooked quick at 260, it's just a pizza with no topping. :)
Wow! This bread is the bomb! 💣 moist, tasty and chewy and puffy! I wanted to mention that I didn’t think mine would expand so much in the fridge, so it overflowed! I thought you might add a warning to store it in a big container. Thank you so much for sharing!
The best pita recipe ever.
Best recipe ever! These are amazing and so much better than store brought pitas. Such fun to make too!! Thanks for your great channel
nice! looks delicious will have to give a try
Truly inspirational! Thank you and keep up the good work
There is already a dislike. Which person would dislike this awesome youtuber
Someone who hates onions?
There are no onions on the pizza 🤣
@@Foodgeek I didn't dislike the video, but as someone who hates onions, I definitely focused on which pita bread concoctions *included* onions, and not which pita bread concoctions *excluded* them.
I didn't say it was you 😁 I am guilty of liking onions though 🤣
@@Foodgeek well onions are very versatile and is in almost every food i eat.
One by one I have been changing my yeasted recipes to sourdough with the help of your videos and Bread Calculator (which is awesome by the way). I was going to try pitas next by converting my present pita recipe but having seen this video I will go with your recipe since it looks spectacular, especially the rise you get when baked. Will let you know how they turn out after I do. Keep up the great video making!
That Martin on the wall looks to be well played. I bet every note sounds as good as the sourdough pita.
I wanna thank you for sharing your knowledge with us, aldough I can't buy your merch due to the high shipping and customs fees, I make sure to aways watch the announcements until the end!
Keep up the good work, man!
Well, just watching, liking and commenting is already a big help, so thank you
Baked your Sourdough Pita Bread recipe tonight. Just love it. They are delicious with much more flavor and not dry like store bought pita. The recipe is on point, easy, and should be called foolproof. The ability to postpone the bake time for a week is a fantastic convenience. I always prepare more levain than I need, the provided recipe scaling per serving allowing me to adjust the recipe to accommodate the remaining levain from another recipe. Best of all they ballooned up like a San Antonio, TX “puffy taco” shell, amazing. The only thing I had to learn was not to touch the dough after rolling out and placing on the “peel”, a cutting board, to transfer to the oven. The area that I touched at this time did not puff up.
Thank you, love your experiments , have learned so much from you.
I’m testing the idea of leaving my starter on the counter in my kitchen here in south Florida, with air conditioning, only feeding when I bake, one or two times a week.
Thank you, IT, you pulled another one out of you hat and have saved us all, again.
Why did you knead the dough instead of doing stretch and folds?
Thanks for this by the way, I've been meaning to try sourdough pita for some time so the video was well-timed!
Amazing recipe! So bad I cannot post pictures here :-) Those things were ready to explode! Thank you!
I will put my finger on this one day! Thanks for this detailed video! All support from Texas.
Baking them now, these are perfect!
I love this recipe because ... you can just pre-make this dough and then bake it fresh when you need it.
Killer video! Gonna make this for sure!
Sune I was literally looking for a great pita sourdough recipe. Thanks a lot man
Thank you very much for the recipe. It’s long since I wanted to try making pita bread. Thanks to you I was able to do it. Wanted to do it in my combo lodge skillet/Dutch oven but it was not successful, I tried it in the oven of my mother stove and it was perfect, thanks!
I don't fancy any pita bread at this moment, but I just can't resist watching one of your videos! Maybe I'll develop a craving....
Thank you for sharing this video! I tried this recipe and it turned out be awesome pita bread. Everything from flour proportion to baking tips - all worked out well to perfect pita.
Thanks for the great video sune, I'll definitely try soon. Love all the TH-cam t shirts too!
Looks very delicious... definitely trying this Pita
I would fry this in a hot pan for a couple of minutes instead of baking as most recipes for pita recommend. Saves time and energy.
I've tried this recipe about 2 years ago, but using a fry pan with or without a lid (like my grandmother used to do it). It works very good and much faster ;)
Great video, thank you.
I tried this recipe as my first sourdough pita bread recipe and it worked quite well! I love the whole wheat in it, it adds richness and flavour to the pita bread. As a Lebanese, I can suggest using this very same recipe and technique to make manoushe (flatbread + zaatar mixed with olive oil). I simply added the olive oil + zaatar to the flattened, rolled pita bread with a few fork holes to avoid too much inflation. Yum!
Would love to know the Recipe
@@_pronounced_ It's actually the same recipe suggested in this video :) I just added one step of adding the zaatar + olive oil before entering the pita shaped bread inside the oven. And Making tiny holes with the fork before entering the oven avoids splitting the bread in two (the typical process of inflating pita bread, but not required for a man'oushe). Hope it helps :)
Made this today - the best pita bread I have ever had. Great recipe and if I can do it anyone can. Thank Sune
Cheers 😄
Oh that looks amazing ! I’m starving!!!
Looks really good. Great companion for my homemade hummus.
Thanks for all the great info you provide in your videos! Would it make much difference if I left the sugar out or cut it down?
Excellent recipe. I did them following the recipe and video. I might have rolled them too thin, since I got several bubbles instead of a single large bubble. Great flavor and consistency.
Always very informative. Appreciate your unique recipes and videos.
Will definitely try this, thanks Sune
Thank you for the recipe and video. Can you explain how i could adapt the recipe to make the pittas from discard? Would i just need to give it time to ferment before shaping?
It's mostly to avoid a sour taste, so you should be able to make it work with discard 😊
@@Foodgeek thank you 😊
Just love the video its awesome 👌
I never through I'd be able to suggest you an improvement but: try brushing a little bit of EVOO mixed with oregano/rosemary on top of the pitas. It's heavenly.
Sounds delicious 🤤
Thank you! ;-) I did however wonder why you do not use autolyse for this bread?
Thanks Sune, should the sourdough starter be at its peak when I use it?
That way you get maximum rise, but the least amount of sourness. It can easily be a couple of hours after the peak without any ill effects 😊
@@Foodgeek thank you
No baking soda. Nice 👍🏽
Other recipes take the short cut of adding baking powder to assist the dough rise rather than letting the yeast work its magic. This is the proper way of making dough!
I made these sourdough pita breads and they are delightful. Turning my oven on to 500°F is fine in the winter but I would rather not do that in the summer and I’m pretty sure I will want to eat these in the summer. My toaster oven only goes up to 450°F with a convection option. Would that work?
Thank you 🙏🏻 Great recipe
You deserve more views and likes on your videos. So much information :)
Great video, thank you. I do have some reservations regarding your Med-style pitta filling though, especially the crashing of the falafel - why would you do that? For me, the classical one has in it humus, chopped salad (cucumbers and tomatoes), finely chopped parsley and red onion, falafel, and topped with white tahini.
Crushing the falafel can make it easier to get more ingredients into each bite.
Hey sune,
1. traditionally you should store the pitas on top of and under bath towel, this will make the pitas extremely soft due to the moisture capture inside.
2. Try to mix the tahini with lemon juice water and pinch of salt and mix it up until it's thick, way better.
We are also spread a hummus inside with the falafel
3. Love your work :-)
Love your channel Sune! I saw the Pita Pita, Pumpkin eater comment at the beginning. You should definitely do a video related to Pumpkin as an ingredient, since Fall is almost here. Surprise us! 😁
Great video- thank you!
Awesome. I will try that today. Can you replace the kneading by sets of stretch and folds?
Amazing! My oven has a convection fan (which it forces me to use). Should I reduce temperature, or still go with 260C?
Awesome!
Does it need a steam to puff up or without it while in the oven?
Nope. No steam is needed 😊
These look really good!
Excellent
Just warming my oven, can't wait to tear and bite into these pitas. Also my own hummus waits for them. :-) Thanks for easy understandable recipe, Sune. Btw, your lovely music adds so peacefull touch. Do you have some record what I can buy?
Great video. Thanks.
I wanted to try your bread calculator but I couldn't find it. Do you have a link? Is it something you sell?
Thank you for your very informative videos!
Ms from Seattle, Washington, USA
It's free to use :)
fdgk.net/bread-calculator
Thank you! I made the pita bread last night. I agree with everyone else's comments that this is absolutely the best pita bread I have ever eaten!
@@marystirrett7225 Thank you
love the adam ragusea shirt! 😀
I actually used 00 flour for this as that's all i had, and it's still was so good and then i used it as a pizza base so delicious! today I'm going to do it with bread flour!
Hi, a tip for those interested. The originial Lebanese Tahini sauce that goes with Falafel, Mix a cup of Tahini with 3/4 cup lukewarm water then add 1/4 cup of lemon juice, a clove of garlic (paste/puree), a pinch of salt, and a dash of hot Chili powder (optional) whisk well and voila!
Great shirt. Great pita
Thank you. Really enjoyed how you eat the pita bread, from where you are from. 😊😊
When you take the dough out of the refrigerator do you need to wait ( an hour or hours) before you cut it, form the balls and roll the dough?
What's that bread knife I've been seeing in your videos? Do you have a link? Also, the falafel looks awesome! Have you made a falafel video? I'm definitely going to try this one!
fdgk.net/buy-kasumi-bread-knife
No falafel video, but I should make one 😁
@@Foodgeek Oh! I meant the dough knife, with CDK on it. Looks nice and big.
Bro, you need to make some tahini sauce with that paste 😱
Tahini paste, garlic, salt, lemon juice, water
Time to feed my starter :-) Looks so yummy....
ok,,, THEY:RE AMAZING!! I thought i would just make one this eve (on the cast iron stove top) and did pretty much the hot dog thing.. haha cause thats what i had. So absolutely perfectly delicious i decided to go ahead with the rest. My question is....... i had about 3 that didn't puff up all the way (fine i'll use for the pizza ones ) but wondering...... did i go to thin on those, or too thick? and i 'think' it's important to have a bit of flour on them as i 'think' the ones that didnt burned just a but and the others were just perfect. LOVE LOVE LOVE... anyway, why do you think those few didnt puff?
wow so good Sune as usual!!!
Sune, do you think a tortilla press would work to flatten?? Thank you for the video and recipe.
Good question. I think it _may_ be too thin, but give it a shot :)
Hi ur water u didn’t mention if it’s room temperature or warm can u let me know thanks
Sku ikke været så tidlig til nogen af dine videoer før o.o
Go' video igen og fedt med lidt baggrundshistorie om hvor pita stammer fra!
I think you eat pretty good,thank you
These look really good. 😲 So many great, delicious ideas. 🤤🤤 And yes, I agree that it turns out just great when I mix cultures and foods! 😊
I just made them with the large amount of starter and they are great...this from a newbie baker!
They look amazing! Mine are about to go in the fridge.
Just wondering if you think a pizza stone would work in place of a baking steel?
I normally use the pizza stone for my regular sourdough bread.
Thanks - love all your work!
I copied and used pizza stones tonight to good effect. Oven nice and hot and stone nice and hot. Fun. Great results.
Lewis King used the pizza stone and it came out great. Thanks!
Can we make this with whole wheat flour?
Awesome recipe! as you suggested I made it as thin as I could without tearing the dough, but it was too thin. some of the pitas didn't puff as much and most of them are too skinny to be opened up without being torn apart.. so the outcome is very similar to Naan bread @foodgeek
How come you have so much starter? Is it possible to make up a preferment/fordej like in other recipes? Thanks
If I want to bake can I use it without putting it in the fridge
Awesome! really inspiring and i'm definitely making this!
You helped me make an awesome sourdough bread and now i bet i'll make an awesome sourdough pita bread.
Just a disclaimer - i'm from Israel the land of falafel and that falafel looks amazing!
i have a few suggestions though regarding the assembly of the pita:
1. we usually don't eat tahini in it's raw form out of the box that way but rather make a tahini dressing which much lighter, creamier and more balanced in flavour: tahini, half a lemon, water little by little until reaching the desired texture and some salt. Also, try to find a much more finely ground tahini product.
2. Amba sauce which is a very interesting Iraqi sauce. It's sour, savoury, tangy and aromatic. we use only a little because it's very strong. Maybe you can find in supermarkets near you. It's made from fermented mango (believe it or not), and some common oriental spices which largely consists of Fenugreek, cumin, turmeric and cardamon
Occasionally I do eat soft bread for sandwiches. Questions : Can I make it w/rye bread? How do u make a soften rye sandwich bread? And any other suggestions most welcome. Tq.
When you say the starter shouldn’t be discard, how many hours after we feed the starter should we use it? Thank you!
i will give this a shot. my last sourdough pita attempt didn't go that great
Nice!