About this recipe
Pitas are flat bread rolls with a soft crust. They are hollow inside and you can fill them to the brim with the most delicious toppings. Ready-made pita bread rolls from the store may be convenient, but homemade pita bread rolls are too! What's more, the latter taste much better, especially when they are still warm from the Vonken oven.
by @bakery_zemel - Feel free to contact me via Instagram or Facebook.
Ingredients
- 100 g sourdough starter
- 250 g wheat flour
- 250 g whole wheat flour
- 315 g water
- 10 g salt
- olive oil
Preparation
the day before: make the dough
- To get the most flavor out of your whole wheat sourdough pitas, it's best to start your dough the day before so it has time to ferment in the fridge. Mix the levain, wheat flour, whole wheat flour, water, and salt in the bowl of a stand mixer.
- Knead the dough for a few minutes at low speed until it forms a cohesive dough. Then increase the speed and knead for another 5 minutes.
- Grease a large bowl with a little oil so that the dough won't stick to it, and place the dough in the bowl. Cover with plastic wrap and let rise at room temperature for 6 hours.
- Place the dough in the refrigerator overnight.
shape dough
- Flour your work surface, remove the dough from the refrigerator, and shape it into a ball. Use a sharp knife to divide the dough into approximately 4 equal pieces.
- Roll out each piece thinly. Feel free to use some extra wheat flour to prevent the dough from sticking to your rolling pin.
baking pitas in the Vonken
- Use an infrared thermometer to check that the floor of your Vonken oven is at least 250 degrees Celsius.
- Remove ash from the floor by draping a damp cloth over your turning peel and sweeping it over the stones.
- Place the rolled-out whole wheat sourdough pizza dough on the pizza peel and place the dough directly on the stone.
- Watch the magic happen! The flat disc of dough will fill nicely with air. Keep an eye on it and turn it occasionally so that the pita doesn't burn on one side.
- Cut it open and fill it with all your favorite toppings! Mine: harissa yogurt, falafel, pickled red onion, white cabbage, cucumber, and a little tahini. Bon appetit!