Quick + scrumptious - Middle Eastern Magic!
Ingredients
2 cups whole wheat flour
1 tsp baking powder
1 tsp salt
1 tsp roasted garlic granules (optional)
1 Tbs olive oil
1/2 cup soy mik (or milk of your choice)
1 cup sourdough starter discard or just plain starter
Olive oil in spray bottle
Toppings of your choice (I use z’ataar, rosemary or everything but the bagel)
Instructions
Mix all dry ingredients
Add wet ingredients
Knead the dough until it is smooth and no longer too sticky
Add flour if necessary, but be careful the dough is not too dry either
Place the dough in a bowl, cover with plastic and let it rest at room temperature for 30 min
For Pita:
While the dough is resting preheat oven to 520ºF and place large baking tray in the oven
Divide the dough into 8-12 pieces (depending on how large you would like them)
Roll out each piece into approximately 6” discs lay them down on a piece of parchment
Spray very lightly with olive oil (I use refillable EVO spray bottle) and top with any spices or toppings of your choice. I
Slide parchment onto the hot baking tray (help with this will to avoid any possible burning!)
Bake for 3-4 min depending on your oven (mine is 4 min) They will start puffing up around 2 min
Remove and cover with a towel to avoid hardening and cracking
Fill with your favorite spreads and salads or falafel and enjoy!
Flatbreads:
While the dough is resting preheat oven to 450ºF and place large baking tray in the oven
Divide the dough into 8-12 pieces (depending on how large you would like them)
Flatten each piece with your hands to make discs about 1/4 inch thick and lay them down on a piece of parchment
Spray very lightly with olive oil (I use refillable EVO spray bottle) and top with any spices or toppings of your choice.
Slide parchment onto hot baking tray (help with this will to avoid any possible burning!)
Bake for 5-7 min
Notes
Thanks to and adapted from raspberriesandkohlrabi
Sourdough Pita or Flatbreads
Quick + scrumptious - Middle Eastern Magic!
Ingredients
2 cups whole wheat flour
1 tsp baking powder
1 tsp salt
1 tsp roasted garlic granules (optional)
1 Tbs olive oil
1/2 cup soy mik (or milk of your choice)
1 cup sourdough starter discard or just plain starter
Olive oil in spray bottle
Toppings of your choice (I use z’ataar, rosemary or everything but the bagel)
Instructions
Mix all dry ingredients
Add wet ingredients
Knead the dough until it is smooth and no longer too sticky
Add flour if necessary, but be careful the dough is not too dry either
Place the dough in a bowl, cover with plastic and let it rest at room temperature for 30 min
For Pita:
While the dough is resting preheat oven to 520ºF and place large baking tray in the oven
Divide the dough into 8-12 pieces (depending on how large you would like them)
Roll out each piece into approximately 6” discs lay them down on a piece of parchment
Spray very lightly with olive oil (I use refillable EVO spray bottle) and top with any spices or toppings of your choice. I
Slide parchment onto the hot baking tray (help with this will to avoid any possible burning!)
Bake for 3-4 min depending on your oven (mine is 4 min) They will start puffing up around 2 min
Remove and cover with a towel to avoid hardening and cracking
Fill with your favorite spreads and salads or falafel and enjoy!
Flatbreads:
While the dough is resting preheat oven to 450ºF and place large baking tray in the oven
Divide the dough into 8-12 pieces (depending on how large you would like them)
Flatten each piece with your hands to make discs about 1/4 inch thick and lay them down on a piece of parchment
Spray very lightly with olive oil (I use refillable EVO spray bottle) and top with any spices or toppings of your choice.
Slide parchment onto hot baking tray (help with this will to avoid any possible burning!)
Bake for 5-7 min
Notes
Makes 12 pitas/flatbreads
These freeze very well so I always double the recipe
Thanks to and adapted from raspberriesandkohlrabi