Nathan Donahoe www.ChefOfThePeople.

com

SOURDOUGH PITA BREAD RECIPE Makes 4 whole pitas
-2 cups white flour -1 tsp celtic sea salt -optional spices -1 tsp rosemary -2.5 tsp (last time used 1.5) -whey -water -1/2 rapunzel package yeast 1. Combine yeast with sweetener and warm water, mix together to bloom, set aside for 10 minutes. 2. Combine flour salt and spices in bowl, mix homogenously. 3. Add yeasted water. 4. Add whey, enough to combine. 5. Knead dough till smooth and elastic. 6. Oil bowl glass bowl 7. Place dough in glass bowl cover with plastic wrap (began at 9:30 baked at 6:00). Let rise for several hours. 8. Punch down, reknead, let rise for several more hours. 9. Preheat oven to 500 with baking stone inside. 10. Take dough and form into 4 balls. Cover and let rise for 30 minutes. 11. Roll out dough till flat. About ¼ inch thick. Make sure there are no creases as they will prevent the dough from inflating properly. 12. Place dough on stone. 13. Let bake for 1 minute then check and see if it has puffed up. 14. When it has puffed up and is slightly brown on underside, flip over till the otherside has browned to desired browness. 15. Take out and when cool enough to touch, cut in half right away.

NOTES -Let sour for longer next time. -Add more curry, not enough flavor. -Make sure no creases are in dough. -Bake for less time, so will be softer and less crunchy.

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