Sourdough Pita

Combine flour, starter, warm water, olive oil, and honey. Mix until no dry flour remains. Rest 10 minutes uncovered, then add salt and knead briefly — just 2–3 minutes until smooth. The dough should be soft and slightly tacky but not sticky.

Cover dough and bulk ferment at room temperature 4–6 hours, performing 3 sets of stretch and folds in the first 90 minutes. For best flavor and reliability, after the room-temperature bulk, refrigerate overnight up to 12 hours. The cold retard relaxes the gluten for easier rolling and deepens the flavor.

Turn dough onto a lightly floured surface. Divide into 8 equal pieces — about 80–85g each. Roll each into a smooth ball. Cover with a damp kitchen towel and rest 20–30 minutes. Do not skip this rest — relaxed gluten rolls much more easily.

On a lightly floured surface, roll each ball into a flat round about 6–7 inches in diameter and ⅛ inch thick. Thin and perfectly even is the goal — uneven pitas inflate unevenly and often do not puff at all. Take your time with each one.

Place rolled pitas on parchment-lined baking sheets. Let rest uncovered 10–15 minutes. This brief rest lets the rolled shape relax and ensures even baking.

Place a baking stone or a heavy, rimless baking sheet in the oven. Preheat to 500°F for at least 30–45 minutes. The heat must be fierce for pitas to puff — a cold surface means flat bread.

Lightly dust a pizza peel or thin cutting board with rice flour or semolina. Slide 2–3 pitas at a time onto the screaming hot stone. Bake 3–5 minutes until puffed like a pillow and just barely golden — you want them soft and pliable, not crispy or browned.

Wrap hot pitas immediately in a clean kitchen towel as they come out of the oven — the steam keeps them soft and pliable. Serve warm. If they do not all puff perfectly the first time, do not be discouraged. It takes one or two bakes to get the feel of it, and they taste wonderful either way.