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Layered Pita bread on pan (using sourdough starter)

Another weekend to try experiment with my lovely dough. Today I made layered pita bread. It is my first trial. I did not do any bulk fermentation, just short fermentation. It takes me just 1 hour and it is done. This was the fastest bread I made.
It turns out good and fluffy. It is not dry at all.





The main ingredients:

50 gr sourdough starter (fed)
100 ml whole milk
150-175 gr all purpose flour
1/2 tsp salt
1/4 tsp baking soda (optional)
3-4 tbsp cooking oil - shaping

Method:

1. In a mixing bowl, mix the sourdough starter with whole milk. Mix them well until good incorporated.

2. Mix the salt with all purpose flour and baking soda. Pour this mixture into the starter mixture.

3. Bring all mixture into a form of ball. Let it rest for 5 minutes.

4. Knead the dough for 5 minutes until it is smooth and elastic.

5. Let it rest / ferment for 10 minutes.

6. After10 minutes, divide the dough into 5 or 6 pieces.

7. On your counter, oil the surface with cooking oil. Take one piece of dough, flatten it with rolling pin. Smear a teaspoon of oil on top of dough. Fold the dough into half. Fold again the dough into quarter. The dough should be in the triangle shape / small square shape.

8. Flatten the small triangle shape dough into 1/2 cm thickness. Smear a dash of oil on top of the dough.

9. Continue doing with the rest of dough.

10. While that, heat up your non-stick pan.  Add dash of cooking oil.

11. Place a piece of dough into heated pan. Bake it for 1 minute and flip it. Bake another minutes on other sides. Add little oil if you like the pita bread crispy.

12. Transfer the ready bread on plate and continue bake the rest of dough. If the pan is too hot, lower the heat for 30 seconds and then bring back the regular medium heat.
To bake the flat bread, it needs regular medium heat (not too high and not too low).




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