Pita Bread Using Homemade Bread Starter

1. 1

   In a bowl, add all the ingredients, expect the water.

2. 2

   The amount of water you will need to put in will depend on the weather, so put in as much as necessary

3. 3

   Slowly sprinkle on water until the ingredients clump together.

4. 4

   Wait for it to double in size.

5. 5

   (This took 5-6 hours even in Kobe city's June heat).

6. 6

   Deflate and divide into 8 balls.

7. 7

   Cover with plastic wrap to prevent drying.

8. 8

   Let rise for 5 minutes.

9. 9

   Roll out the dough from the center to the edge.

10. 10

    Don't try to do it all at once, gently work the dough out repeatedly (this is the secret to a good rise).

11. 11

    Stretch to your desired thickness, but remember that if you leave it too thick the pitas will be small and fillings won't fit in.

12. 12

    Flip over and place on a baking tray.

13. 13

    Bake in a preheated 220C oven for 8 minutes.

14. 14

    (Adjust the time and heat according to your oven and desired browning.)

15. 15

    Cool on a rack.

16. 16

    Store the extras in the fridge.

17. 17

    Serve with dry curry.

18. 18

    or in your bento.

* Per serving · 4 servings · Values may vary.

No additional tips available.