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