Pita bread on the pan with sourdough starter. Sourdough Pita Bread is actually quite easy to make. Using sourdough starter instead of yeast extends the time, but it's mostly hands-off. The payoff is a big boost in flavor and an amazing texture.
Share some people, cooking is indeed things which is quite simple. Besides they are indeed hobbies cooking and have will cooking that is very good, they are also smart in integrating each dish so that it becomes food delicious. But there are those who cannot be able to cook, so they must learn and see recipes that are cushy to follow.
The rising may take a little while depending on temperature and how active the starter is.
The benefits of using sourdough are many, so persevere as you learn to take care of and use your sourdough starter.
Once you're convinced, a good recipe to start with is sourdough pitas.
You can cook Pita bread on the pan with sourdough starter use 4 ingredients and 8 the steps. Here guides how you make it.
The main ingredient Pita bread on the pan with sourdough starter as follows:
- Prepare 4 tbsp of sourdough starter 1:1.
- You need 1 cup of all purpose flour.
- Prepare 1/4 cup of water.
- Provide 1/2 tsp of salt.
A falafel sandwich, hummus with soft warm pita, real banana milkshake, and a baklava were the common lunchtime orders for us. If you are so lucky to be in the area and order a falafel sandwich, you would find spicy and fragrant falafel balls nestled in a crisp lettuce salad with tomato, cucumber, and tahini dressing all bulging out of a soft and chewy pita bread. Stuff with your favorite hummus and veggies for a healthy, filling meal. Although this pita bread requires a little planning in advance (feeding the starter.), it really is quite simple to make.
How to Make Pita bread on the pan with sourdough starter
- Feed your sourdough starter if it comes out from fridge. Let it grow/active in room temperature until it is double..
- Mix the starter with the flour and salt, add slowly the water while mixing. Probably you do not need all depends on your starter hydration..
- Mix and form it to a dough. Let it rest for 3 hours. It will be double in volume.
- Portion the dough into five small dough. Let it rest 10 minutes..
- Dust your counter and flatten the dough into 1/2 cm thickness..
- Heat your pan with medium heat..
- Place the flatten pita on the pan. Bake it for 2 minutes each side. It will puff..
- Continue with the rest of dough. Serve it warm with curry..
Pita bread is ancient, but still best when eaten fresh of course… Klik hier voor de Nederlandse versie. Simplicity is key for this recipe. I think flatbreads, from all over the world, be it naan, chapati, lavash, pita, or tunnbröd from the Northern regions, are meant to be everyday, unsophisticated and natural. Sourdough discard is the amount of starter that you need to get rid of every time you do a feeding. If your starter is active and you are feeding every day, you can save the discard to make things like crackers, waffles, and this sourdough pita bread.