Whole Wheat Sourdough Pita (Oil-Free)
This Oil-Free Whole Wheat Sourdough Pita is so easy and so versatile!! It is perfect for sandwiches for lunch, to make little Pita Pizzas for the kids, or just as a snack with Hummus!!This pita bread is completely Oil-Free, WFPB, and Vegan, making it perfect for any Starch Solution, Whole Food Plant-Based lifestyle! By using White Whole Wheat Flour, the pita still has a very light consistency, but is VERY filling and satisfying. Serve it up with some Homemade Hummus or Fresh Falafel, and you can use this Pita as part of an Oil-Free appetizer or main meal!
Equipment
- 1 Stand Mixer & Mixing Bowl, or 1 Large Mixing Bowl
- 1 Pizza Stone, Baking Steel or Flat Cast Iron Pan
Ingredients
- 3.5 cup White Whole Wheat Flour (550g) + Extra flour for rolling out pitas.
- 1 cup Active Sourdough Starter (170-175g)
- 1.5 cup Water at Room Temp (310g) You do not want to use cold water as it takes longer to activate the Starter. Hot water can KILL the starter, so best to use room temp or luke warm.
- 1 tsp Non-Iodized Salt I use Pink Himalayan Salt.
Instructions
First Day (Evening)
- Add your active starter and water to the mixing bowl of a stand mixer. Stir well before adding the flour and salt.(You can also do this by hand in a large mixing bowl.)
- Attach the dough hook to your mixer, add the Flour and Salt to the bowl. Mix on low to bring together into a nice dough. (You can also do this by hand if you do not have a mixer.)
- Let the dough knead for another 5 minutes until a nice dough forms. (With Whole Wheat flour, it will not be quite as elastic as white flour.)
- Shape the dough into a ball, and use water to wet the surface of the dough, just to add a bit more moisture before covering.(Whole Wheat Flour tends to soak up a LOT more moisture.)
- If you are baking the pita first thing in the morning, leave the bowl out over-night covered on the counter. (You can use saran wrap, or a lid, that will keep moisture in.)
- If you will be baking the pita later in the day the next day (afternoon or evening) leave the bowl on the counter covered until you are off to bed, and then place in the fridge overnight, in a bowl with a lid to seal in moisture.
Second Day (Morning)
- In the morning, your dough should have risen quite significantly. It may not double in size conpletely, but you should see a noticeable difference.
- If you left the dough in the fridge overnight, take the dough out and allow it to come to room temperature. The dough should start to rise and become active again. (Again, it may not double in size, but you should see a noticeable difference.)
- Place your pizza stone, baking steel or cast iron into the oven and pre-heat to 450º while you prepare the dough.
- Scrape the dough out onto a floured surface and into a round disc shape. Cut the dough into 8 equal parts.
- Gently roll each piece of dough into a ball and place on a floured surface.
- Using a rolling pin, roll each piece out into a circle roughly 6-8" big in diameter, about 1/2-3/4 inch thick.If the dough is pushing back and not rolling out easily, just let it rest for 5 minutes and then try again. Don't force it, as you will lose all the air bubbles.
- Once the oven is ready, place the pita onto the stone and bake for 5-7 minutes. There is no need to flip them over, but you can if you want.
- They will be done once the bottom has slightly browned. When done, place them into a clean tea towel on the counter (covered), and allow to cool.
- Pita bread is best on the day it is made, but will keep well in a air tight container on the counter for up to 3 or 4 days. Enjoy with your favorite sandwich fillings or fresh hummus!
Notes
Same Day Pitas??
This recipe CAN be made the same day. Start the process as early in the morning as possible, and then place the bowl, covered, in a warm oven (let the oven warm to 110ºF and then shut off), or in the oven with the light on. The dough will rise throughout the day. Keep an eye on it, as it will become active faster due to the warmth. Once it has risen to near double, take it out and proceed to make the pitas as described!
When making Pitas, or any Sourdough bread this way, I tend to make the dough quickly at 7am (before getting the kids off to school). I let it sit in the oven with the light on, and then usually bake by 4pm (after I have picked up the kids). It will depend on the warmth of your oven/house. So keeping an eye on it after about 6 hours is wise!
If you wish to bake it in the evening, you can just leave the dough (covered in a room temp bowl) on the counter and let it rise slower. You should be able to bake them by 7 or 8pm that way! :)
Can these be frozen?
Yes! Sourdough freezes so well! You should let them cool completely and then store in an airtight Freezer Bag (I love my reusable storage bags!) or an air-tight container in the freezer.
When you want to use them, just let them thaw on the counter and then re-heat them in the oven, wrapped in parchment and then foil (it's always best not to let your foil touch your food!). You can also pop a few of them into a baking/casserole dish with a lid on, in the oven. You are just trying to preserve some of the moisture while heating them up!