I grew up eating homemade sourdough bread made by my mom with starter that was 100 years old and was originally carried to California by covered wagon! I love making sourdough bread, but sometimes my schedule doesn’t agree with the 3 days needed to craft an artisanal loaf. So I got to thinking, pita is so much easier to make and why not make this sourdough? This recipe couldn’t be simpler I let the dough ferment in my food processor after mixing for 12-24 hours. Then I decide if I’d like to bake all of the pita or place some in the fridge to make as needed to accompany a meal.

400g white bread flour

120g sourdough starter (20g fresh, 100g discard)

1 1/2 teaspoons sea salt

1 Tablespoon Extra virgin olive oil

200ml filtered water

Method:

1. Mix all ingredients in the food processor using your dough hook and leave to ferment in the bowl for 12-24 hours - basically as long as you wish. It’ll get more sour as it sits and more of the gluten will become partially digested by the good bacteria in the starter.

2. Decide if you’re baking all or keeping some in the fridge (can keep for up to 1 week in a sealed container).

3. Preheat the oven 425F/220C.

4. Roll the dough into 80g balls and roll out to 1/4” thick.

5. Bake the pita breads directly on the oven rack for 4 minutes. You want the breads to be pale and barely golden for a softy and squidgy bread.