View source for Sourdough Pitta bread

[[Bread|&lArr; Bread]] 

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

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==Ingredients==
:315g bread flour
:210ml water
:70g active sourdough starter
:5g salt

==Method==
# '''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.

<small>''Sourdough Pitta in Slow Dough : Real Bread'' Jack Smylie Wild</small>