The Magic of Sourdough Pita
I know I have posted pita pictures before, but every time I make them I am astonished by the transformation of a flat disk of dough into a puffy pillow of stretchy, slightly sour, soft bread.
Whenever I make pita I use my Cripple Creek wholewheat starter and mix together a fifty-fifty blend of freshly milled whole wheat and white bread flour.
I crank my oven to 500 degrees and pat small balls of dough into flat disks using only the palms of my hands.
I lay three or four at a time on my heated pizza stone and in less than four minutes they transubstantiate from this.
Whenever I make pita I use my Cripple Creek wholewheat starter and mix together a fifty-fifty blend of freshly milled whole wheat and white bread flour.
I crank my oven to 500 degrees and pat small balls of dough into flat disks using only the palms of my hands.
I lay three or four at a time on my heated pizza stone and in less than four minutes they transubstantiate from this.
to this.
When we made pita together years ago, we used a rolling pin to flatten dough balls. Why hands only now?
ReplyDeletePatting works just as well as rolling pin, is easier to find the counter space, and feels good.
ReplyDelete