Time: 5 hours, plus overnight
Yield: 8 – rounds

INGREDIENTS:

Poolish:

  • 230g water (1 cup)
  • 224g sourdough starter
  • 204g bread flour (1 ½ cup)

Dough:

  • 182g bread flour (1¼ cup)*
  • 25g olive oil (2 tbsp)
  • 14g sugar (1 tbsp)
  • 1½ tsp sea salt

DIRECTIONS:

Poolish:

  1. Mix the ingredients for the poolish; starter, water, and flour. It can be lumpy, that’s okay.
  2. Let the poolish rest for 30 – 60 minutes. 

Dough:

  1. After the poolish has rested begin to assemble your dough together. In your mixer bowl add your remaining sugar, olive oil and salt. Add poolish to remaining ingredients. Add your flour slowly. Every starter (and day) is different and you may need more or less flour.
  2. The dough should come together smoothly. If you are using whole wheat it may be tackier and take longer to come together. You’ll want the dough to come to window-pane to make sure the gluten has developed well enough.
  3. Rest your dough for 30 minutes in your proofer or warm place. I like to romantically put a dish towel over the bowl (my bowl is tall enough the dough won’t touch!). Otherwise, tightly wrap plastic wrap and let rise.
  4. Fold your dough. Many sources say to fold the “corners” into the center. This mixes yeast all over the bread. Let the dough rest another 30 minutes.
  5. Repeat the folding again and this time let the dough rest 60 minutes.
  6. The dough should have risen almost double by this point. Fold and rest for another 60 minutes.
  7. Your dough should be bouncy and active. At this point let the dough slowly rise overnight in the fridge. (you can bake right away if you wanted….) 
  8. The next day, take your dough out of the fridge and let it come to room temperature.
  9. Preheat the oven to a very hot 450℉. Place a baking stone on the middle rack of the oven. If you don’t have a stone, use your darkest pan to bake these.
  10. Turn the dough out on a very lightly floured surface. Divide the dough into 8 equal pieces. (I like to weigh mine out for perfection ;))
  11. I like to keep a slightly damp cotton dish towel draped over the dough balls to keep them moist while I roll out the others.
  12. Baking these is fast, so before rolling I like to get another sheet pan ready and a couple slightly damp cotton tea towels for when the pitas come out of the oven.
  13. With a rolling pin, roll a ball into a circle shape about ¼” thick. You don’t want to make these too thin! Set the dough circle aside to rest for 5 minutes. In the meantime, roll out a few more circles.
  14. When your first circle has rested enough, toss that puppy in the oven and shut the door as soon as you can. Wait, wait 5 mintes before taking the pita out and replacing it with more pitas.
  15. One the pita is baked, place it on the ready sheet pan and drape a slightly wet towel over the hot pita. Let it cool under the towel for about 5-10 minutes.
  16. You’ll develop a sweet pattern of rolling, putting in the oven, rolling, taking out of the oven, etc. Continue this until all of the pitas are baked. Placing them under the damp towel to cool.
  17. These are best enjoyed straight away. They will last in the pantry a few days as well, or you can freeze them for another time.

*For WHOLE WHEAT (pictured) you can swap out 1 cup of all-purpose for whole wheat flour.

This recipe has been adapted from Eileen at Baking Sense.