This sourdough version was just as fun and easy to make. I went for all whole wheat flour this time. I feel like the fermented starter (mine is all whole wheat at this point too) and the longer rise time helps soften the whole wheat. Plus the pita are thin enough that there really isn't much chance for them to feel too dense. They came out perfectly. They have the bits of dough that really darken from the contact with the hot griddle, but the inside is soft and delicious. The darker bits add delicious depth of flavor, but the pita is still plenty soft enough to be wrapped around delicious fillings.
This Greek week stuff has been fun! I have been enjoying it so much that it just might spill over a bit. I have another tahini sauce recipe for you and then we are going to take a lot of the same flavors and jump over to a more Middle-Eastern meets Midwest spin. Because while you've got out the chickpeas, tahini, lemons, yogurt and pita you might as well go for it!
Whole Wheat Sourdough Pita
makes 6-8 pita
1 tsp honey
2/3 cup warm milk
1 cup sourdough starter
1 T extra virgin olive oil
1/2 tsp salt
1 1/2 cup white whole wheat flour
- Stir together all of the pita ingredients. Knead for 5 minutes or until you get a smooth but slightly sticky dough. Add a little water or more flour if needed to get a good dough consistency.
- Place dough in a lightly greased bowl and cover with a damp towel. Let rise until doubled in size, anywhere from 2-4 hours depending the temperature of the room and how vigorous your starter is. (If you need it to rise more quickly you can add up to a tsp of yeast when making the dough.)
- Form into 6-8 ball of dough and cover with a damp cloth while they rest for 10-15 minutes.
- Preheat a griddle over medium heat.
- Roll a ball of dough to 1/8-1/4" thick. Place on the heated griddle. Cook until puffed, about two minutes. Flip and cook the other side for two more minutes. Remove and repeat until all dough has been cooked.
- Best served warm, stuffed with fillings or cut and dipped in hummus.