About the Recipe
Flatbreads are amongst the most ancient processed food, pre-dating even the start of agriculture!
Pitta breads come from the Middle East, and there is evidence in the modern-day Jordan dated to the Bronze age. This recipe is inspired by the two-layered aravikí pita (lit. "Arabic pastry") rather than the pocketless version from Greece.
Ingredients
400g water
400g sourdough starter
500g strong bread flour
100g wholewheat flour
20g sugar
10g salt
30g extra virgin olive oil
Preparation
Step 1: Mix starter and water
First, mix starter and water. Stir until the sourdough starter is fully dissolved.
Step 2: Add everything else
Gradually add sugar, salt and both flours. Once they are fully incorporated, add the oil.
If you are using a mixer, set to medium speed. Keep kneading until the dough becomes smooth and shiny.
Step 3: Short proofing (room temperature)
Leave the dough rest in an oiled bowl for 3 hours. Cover the bowl with a tea towel and place it in a warm room (~20°).
Step 4: Shaping
Cut the dough in three large dough balls, roughly 400g each. Flatten each ball with a rolling pin trying to obtain a round shape. Each disc should be approximately 1cm thick.
Cut the discs across their diameter, then pull the edges of the two halves to make a leaf shape (see illustration below).
Step 5: Long proofing (in the fridge)
Dust a tea towel with flour and put it in the fridge, lay the six pitta breads on top and cover with another tea towel. Leave overnight or for at least 8 hours.
Step 6: Cooking
Place a baking stone in the oven (middle shelf). Pre-heat to 230°.
Place the six pitta breads on the baking stone, and cook for 8-10 minutes.