Sourdough Pitta Breads

Ingredients
224g active sourdough starter
240 ml warm water
385g bread flour (all white OR 200g white 185g wholemeal)
2 tbsp olive oil
1 tbsp granulated sugar
1 ½ tsp salt

Method

1.  Combine the starter, water, and 200g of the flour, and mix to form a thick batter. Cover and set aside for 30-60 minutes.
2.  Add the olive oil, sugar and salt then mix to combine, then add the remaining flour until you have a slightly sticky dough. Knead  for 5 minutes, until the dough forms a smooth ball.
3.  Place the dough into a lightly oiled bowl, turning once to coat the dough. Cover and set aside at room temperature.
4.  After 60 minutes uncover, lift one side of the dough and fold it into the middle of the dough, and repeat with the other three sides of the dough before turning it over (basically turning the dough inside-out).

5.  Repeat this procedure after a further 30 minutes - recover and leave to stand for a further 60 minutes.  By this point the dough should be elastic and airy (if not leave for another hour or so at room temperature) - if made early evening, the dough can then be placed into the fridge, tightly covered, overnight.  Alternatively you can move to the baking stage.
6.  If refrigerated, remove from the fridge in the morning and allow the dough to come to room temperature.
7.  Preheat the oven to 220°C, and place two baking sheets in the oven to heat through.
8.  Divide the dough into 8 equal pieces and roll each piece into a ball - then roll two pittas to ¼” thick and 7”-8” around (if the dough springs back let it rest for 5 minutes re-roll).

9.  Bake immediately in batches, until they are puffed and the bottom is nicely browned, about 3-5 minutes (there is no need to flip the bread).  Best eaten on day of baking, but can be frozen.

Status

Made the version with wholewheat - very pleased, puffed up beautifully with a nice 'pocket'.