Description
Soft, thick, bendable pita bread that’s absolutely perfect for a gyro sandwich! This is not your pocket-style pita bread … this pita bread is the thicker cousin to that, a fluffy soft flatbread that works well for SO many things.
Ingredients
Scale
- 1 cup water
- 2 – 3 oz. sourdough starter
- 1/4 teaspoon yeast
- 1 cup white whole wheat flour
- About 1 1/2 – 1 3/4 cups bread flour or all-purpose flour
- 1 Tablespoon olive oil (+ more for brushing)
- 1 teaspoon salt
Instructions
- In the bowl for a stand mixer, stir together the water, sourdough starter, yeast, 2 cups of the flour, olive oil and salt.
- Using the bread hook, knead the dough in the stand mixer for about 3 minutes, adding flour as you go. The resulting dough will be soft and just slightly sticky. If it’s sticking to the bowl (or your fingers), add more flour.
- Lightly oil the dough with olive oil, cover and let rise in a warm place for about an hour. Cut the dough into 6 – 8 pieces, shaping each one into a disc. Cover with a clean kitchen towel and let sit for 10 minutes.
- Preheat a nonstick frying pan over medium heat. Roll each disc to a circle of dough that’s about 1/4 inch thick and 6 – 8 inches across. Brush the top with olive oil.
- Flip the circle of dough so the olive oil is on bottom and cook until it’s lightly browned in spots on the bottom. While cooking the flatbread, brush the top gently with olive oil. The top will bubble lightly as it cooks.
- Flip now to cook the other side and cook for a few minutes until it’s golden brown in spots on both sides. Repeat with the rest of the dough rounds. Best served warm and fresh, but once cooled, store in a sealed plastic bag.
Notes
© Copyright 2021, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.