Sourdough Pitta bread

This is the pitta bread that best fits Helen's requirements.
Allow at least 6 hours start to finish - plus time to get get sourdough starter active.

Ingredients

315g bread flour

210ml water

70g active sourdough starter

5g salt

Mix flour Put flour, water and sourdough starter but not the salt, in a bowl and mix thoroughly till all the flour is incorporated. Leave to stand at room temperature for an hour.
Make dough Spray the bench with water. Stretch the dough out on bench and sprinkle with the salt. Work it till the salt is incorporated and no longer feels gritty. Now knead for 5-10 minutes. Leave to prove at room temperature for 3-4 hours
Divide, preshape and preheat oven Dust the bench with flour. Divide the dough into 6 equal pieces and shape each one into a ball. Cover and prove for 40-60 minutes. After 20 minutes, ideally put a baking stone in the oven, else a baking sheet. Heat the oven to 250℃.
Shape After the prove, and the oven should now be hot, roll out the dough balls to be about 5mm thick. Cover and allow to rest for 5-10 minutes.
Bake Bake in batches, sliding the pittas onto the baking stone with a peel. Bake for 2-4 minutes during which time they should puff up like balloons. You don't want them to brown or crisp though you can let them take a little colour if you are going to eat them immediately. Else they can be reheated in a toaster, on a dry frying pan, or in the oven.

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