Sourdough Pita bread 天然酵母_口袋面包

Once my new batch of natural yeast ready, first i removed some to make this Pita bread. I am so glad that the bread nicely puffed and has big pocket that we can fill up with anything, roast meat, pulled pork, vegetables, pickled vegetables and etc. My chidlren also like to spread with Nutella and banana.

By the way, baking with natural yeast, you need to have two P (Passion and Patience) ^_^.
Here are the benefits of Sourdough bread:-
Easier to Digest
Natural Preservatives
Blood Glucose Regulation
Better Absorbtion of Vitamins
Better Absorbtion of Minerals
 *extracted from a piece of information that my friend forwarded to me

 Whenever you want to use the SD starter, you have to activate it (open the lid and let it sit in room temp ) once removed out from fridge. 

Mix all ingredients and starter, knead till smooth dough

I use this type of pizza spatula to hold the dough and transfer the dough into hot oven

Remove the pita bread using Chinese spatula 

 Using normal black baking pan also work very well.

Sourdough Pita bread 天然酵母_口袋面包

*makes 12

250g all-purpose flour

200g sourdough starter (feed with all-purpose flour)

20g sugar

1/2tsp salt

2tbsp olive oil

~85g water

Method

1. Bring out the starter from the fridge, remove the cover, lets it rise till double before used ( sometime I feeding with small amount of flour and water to activate if I didn’t use it for several days). Once you're done with your recipe, go back to feeding your starter equal parts flour and water (the amount depend how much starter you want to keep, can be 50g each or 100g each and etc).

2. Mix all ingredients in a mixing bowl, knead till a soft and smooth dough. Rest for 2 hours or double.

3. Equally divide into 12 portions ( ~46g each), shape to ball, cover with a kitchen towel and rest for 1 hour.

4. Dust worktop with flour , take 1 ball (keeping others covered) and use a rolling pin and roll into to 4.5” - 5" circle, dusting with more flour if necessary . Baking 2-3 pieces at a time, depend the size of your baking tray . Cover the rest with kitchen towel .

5.  Place the dough quickly (I use pizza spatula and bake 3 pieces at a time) on a preheated cast iron griddle or pizza stone ( place at the top level) at 250C or normal black baking tray at 220C . After 2 -3 minutes the dough should be nicely puffed. Turn over with spatula and bake 2-3 minutes more. The pita should be pale, with only a few brown speckles.

Recipe by Sonia a.k.a Nasi Lemak Lover