A really easy pitta recipe that I've adapted to make sourdough. Delicious pillows of chewiness that are great stuffed with, well, stuff. Any stuff.
|Stong Bread Flour||225 grams||7.94 oz||52.94%|
|Plain flour||200 grams||7.06 oz||47.06%|
|Starter (100% hydration)||200 grams||7.06 oz||47.06%|
|Caster sugar||10 grams||0.35 oz||2.35%|
|Salt||8 grams||0.28 oz||1.88%|
|Olive oil||20 grams||0.71 oz||4.71%|
|Water||225 ml||8 fl oz||52.94%|
- Total Flour Weight:
- 425 grams
Percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the starter is not counted. This recipe was originally in grams and has been automatically converted to other measures.
Stick everything in a bowl, bar the salt, and mix to a sticky-ish dough. Sometimes I add a little more flour if it's looking too sticky at this stage. Eventually you want a fairly smooth dough after a few light kneads, so bare that in mind. Cover and leave to autolyse for 30 mins. Then add the salt and knead lightly for maybe a minute or so until it's coming together. Cover and leave for 20 mins, then another very short knead (half a minute, maybe). Cover and leave for another 20 mins, then another very short knead. It should be fairly smooth, but still a little tacky.
Leave for another 20 mins, then dump out onto an oiled surface. Split into 90-ish gram pieces (you should get about 8 or so), roll them into balls, and pop each onto a floured baking sheet or a tray. Seal the whole tray in a bag (or oil a piece of clingfilm and wrap so it's airtight-ish) and stick in the fridge overnight.
In the morning, whack the oven on to full (or 250c). I have a pizza stone in there, but if not, stick a thick oven sheet in to heat up. Meanwhile, roll a couple of the balls into an oval shape, not too thin, not too thick. Leave them to rest for a few mins while the oven heats up. When it's shimmering hot, hoy a couple in and onto the stone/tray in a quick motion, so as not to let too much heat out. Then roll out a couple more ready to go in next.
Bake for about three to five minutes each, until they've puffed up like a pillow and are barely coloured - just a shade of brown at the edge maybe. Continue until you have a pleasing pile of pillows on a wire rack. You may be able to do more than two at once. Depends how big your stone/tray/oven is.
This is a bit of a work in progress, and I've not tried steaming the oven, though they come out soft and chewy without, so not sure what steam would bring. Might be worth trying. Suffice to say they are delicious. They might take a little extra salt (I've done them with regular yeast in the past, and they seem to taste saltier that way). Also you could try maybe gently heating the olive oil with rosemary (and maybe garlic), sift out the leaves (and garlic), then letting it go cold before adding to the mix at the beginning. Or pressing chopped coriander leaves in after you roll them out. Or some lemon zest. Or whatever you like, really. We have a freezer full.
Basically, these make shop-bought pitta look like idiots. Let me know how you get on.