By Mandy Tanner
Bake up a new take on pita bread with Mandy Tanner's sourdough pita recipe. The results are crispy and chewy, with a touch of wood-fired flavor, perfect for ripping and dipping.
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|3/4 Cup||Sourdough starter (100% hydration)|
|1 3/4 Cup||All-purpose flour, plus more for dusting|
|2 Teaspoon||kosher salt|
|2 Tablespoon||Grapeseed or avocado oil, plus more for greasing|
In the bowl of a stand mixer fitted with the dough hook, combine the sourdough starter, flour, and water. Mix on low for about 1 minute, until combined. Note: The mixture may be shaggy and have dry spots. Cover the bowl with a kitchen towel and let sit for 1 hour.
3/4 Cup Sourdough starter (100% hydration)
1 3/4 Cup All-purpose flour, plus more for dusting
5 Ounce water
Mix the dough on low speed with a dough hook for 2 minutes, then add the salt. Continue to mix until the dough is shiny and the gluten has developed, 3-5 minutes more.
2 Teaspoon kosher salt
Lightly grease a large bowl with grapeseed oil. Shape the dough into a ball, then place it in the greased bowl and cover with a kitchen towel. Let sit for 45 minutes.
2 Tablespoon Grapeseed or avocado oil, plus more for greasing
Turn the dough out onto a clean surface. Stretch it out a bit and fold it over itself a few times. Shape into a ball, place back in the bowl, cover, and let rise for another 45 minutes.
Turn the dough out onto a clean surface and portion into 6 equal pieces. Roll the pieces into balls and cover again with a kitchen towel. Let sit for 20 minutes.
When ready to cook, place a 12-inch cast-iron skillet on the grill grates. Close the lid, set the Traeger temperature to 400°F, and preheat with the lid closed for 15 minutes.
400 ˚F / 204 ˚C
Roll the dough rounds out to 1/8-1/4-inch-thick, using a light dusting of flour if the dough is sticky. If the dough pulls back and doesn’t hold the shape during rolling, cover and let it sit for another 10 minutes before rolling again.
Lightly brush or spray the dough rounds with grapeseed oil. Place 2-4 pitas at a time on the hot cast-iron skillet. Close the lid and cook for 3-4 minutes, then flip and cook until the pitas have puffed up and cooked through, about 3 minutes more.
400 ˚F / 204 ˚C
Let the pitas cool slightly before serving. Leftover pitas will keep in an airtight container at room temperature for 1-2 days, or in the freezer for a couple of months. Enjoy!
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