Pain pita au levain (ultra facile)

Ingrédients

• 1 cup sourdough starter (bubbly, active)
• 1 1/2 cups lukewarm water (110F )
• 2 tsp honey
• 2 tbsp olive oil
• 2 1/2 cups all purpose flour
• 2 cups whole wheat flour
• 1 tsp salt

Préparation

1. 1

   Mix Dough: In a large bowl, whisk together the starter, water, honey, and oil. Mix in the flour and salt, then knead into a rough dough. Cover the bowl and allow the dough to rest for 30–45 minutes.

2. 2

   Knead Dough & Allow to Rise: First Rise: Knead the dough briefly, then cover the bowl and allow the dough to rise until it is doubled in volume (6–8 hrs at 70°F/21°C).

3. 3

   Shape Rolls: Shape: Divide the dough into 16 pieces (65g each). Roll each piece into a smooth ball and place them on a parchment-lined sheet pan.

4. 4

   Proof: Second Rise: Cover the balls and allow them to rise until they are puffy (30 min–1 hr). In the meantime, preheat the oven to 450°F (230°C) with a skillet or pizza stone inside.

5. 5

   Bake: Roll & Bake: On a lightly floured surface, roll out each ball into a ¼-inch thick circle, about 4-6 inches in diameter. Working in batches, place one rolled out pita at a time in the preheated skillet, transfer the skillet back into the oven, and bake for 3–4 min until the pita is puffed. Cool the pitas on a wire rack, then enjoy!