Friday, September 21, 2018

Sourdough Pita Bread

Once I had the Sourdough Starter ready, there was no ends to what I can do with it.  I made Sourdough Pita Bread with it and they turned out really good .  Light puffy and the big pocket enabled me to fill it with the pan seared chicken breasts and alfafa sprouts salad.  A perfect light dinner that hubby and I enjoyed. I took the recipe from Sonia. You can hop over to her blog. She has lots of wonderful recipes that she so generously shared.  No need for commercial yeast. I have my own natural yeast I named 'Sunshine' for it truly brings joy each time I bake .....feeling awesome.  When I am not baking SS rest in the fridge on the bottom shelf.  When I need 'Sunshine' I just bring it out and activate it and I am good to go. Easy and it is so healthy.  Will be sharing another sourdough banana bread in my next post. Stay tuned. 

Notes from Sonia as to the benefits of Sourdough bread
A.  Easier to Digest
B. Natural Preservatives
C. Blood Glucose Regulation
D. Better Absorbtion of Vitamins
E. Better Absorbtion of Minerals

you can feel the lightness when mixing 
in the sourdough starter with the AP flour

look how light and puffy the dough is..
rest the dough for 2 hours until doubled

divide dough into 12 portions

dust worktop with flour, take a ball of dough and roll into
flat round disc

place 3 discs per baking, bake at 250C for 2-3 mins each

Cut into half and fill the pockets with anything you like
for me, I filled them with pan seared chicken breasts 
and alfafa sprouts salad

Sourdough Pita Bread - adapted from Sonia
* makes 12


250 g all-purposes flour
200g sourdough starter (feed with all-purpose flour)
20 g sugar
1/2 tsp salt
2 tbsp olive oil
85g water


1. Bring out the starter from the frige, remove the cover, lets it rise till double before use .
Once you are done with your recipe, go back to feeding your starter equal parts flour and water ( the amt depend how much starter you want to keep, can be 50 g each or 100 g each feeding.

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

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

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

5. Place the dough quickly and bake 3 pieces at a time on a preheated cast iron griddle or baking tray at 250C or normal black tray at 220C.  After 2-3 minutes, the dough should be nicely puffed. Turn over with spatula and bake  another 2-3 minutes . The pita bread should be pale, with only a few brown speckles.

Enjoy !

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