For a few months I’ve been feeding a sourdough starter. I just think it’s awesome that the yeast and bacteria comes to hang out naturally with just a little warm weather and regular feeding. The hardest part is actually getting a successful rise out of the starter and it took me a few tries to get it working right. There’s a lot of tutorials online about how to use a homemade starter. This recipe for sourdough flat bread is a great way for a beginner to try it out once theirs is ready! The bread turned out great, with mild tangyness and fluffy interior. I sprinkled a little Baharat spice on the bread before baking for added flavor and served the bread with hummus.
Sourdough Flat Bread
Adapted from Wild Yeast
(Makes 8 flat breads)
Printable Version
Ingredients:
- 1 1/2 cups 100% hydration starter
- 6 1/2 oz. (3/4 cup + 1 tbsp) whole wheat flour
- 1 1/4 tsp salt
- 1 1/2 tsp olive oil
- 4 tbsp water
Directions:
- Combine all ingredients in a medium bowl and mix briefly.
- Turn the dough and any loose flour out onto the counter. Knead to incorporate all of the flour. At this point the dough should be soft and tacky, not sticky.
- Continue kneading for 8 – 10 minutes until the dough is smooth and elastic.
- Place the dough back in its bowl. Cover and ferment about 2 hours, or until approximately doubled in volume.
- Meanwhile, preheat the oven to 450F.
- Turn the dough out onto an unfloured counter and knead it a few times.
- Divide the dough into 8 equal portions and shape each into a ball. Cover with a cloth and let rest for 10 minutes.
- On a lightly floured counter, roll each ball into a disc about 7 inches in diameter. They will be very thin. You can roll the first two or three, and then more as the first batch is baking.
- Place the pitas on parchment paper and slide the parchment paper onto the stone.) Bake for 2 –3 minutes, until fully puffed. Don’t overbake or the pitas will be dry.
- Repeat with the remaining pitas. As they come out of the oven, wrap them in a towel to keep them warm.