Whole Wheat Sourdough Pita Bread

Adapted from happyacres.com

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• 8 oz ripe sourdough starter
• 8 oz whole wheat flour
• 1 teaspoon sea salt
• 1 tablespoon olive oil
• 3 oz warm water

1. In the bowl of a stand mixer fitted with dough hook, combine all ingredients.
2. Mix on low speed for 5 minutes. Add more water or flour if needed.
3. Place dough in lightly oiled bowl and turn until dough is covered with oil.
4. Cover bowl and let rise for 1-1/2 to 3 hours, until doubled in size.
5. Punch dough down and divide into 6-8 balls. Cover loosely and let rest for 20 minutes.
6. While dough is resting, place a sheet pan or cast iron skillet in the oven and preheat to 475-F (if using a pizza stone, turn the oven on at least 30 before baking). Pitas can also be cooked on the stovetop in hot cast iron skillet.
7. Dust a work surface e with flour and place one of the dough balls. Sprinkle the top lightly with flour. Use hands or rolling pin to flatten out to 1/8″ or 1/4″ thick. If dough is hard to stretch, cover and let rest another 5-10 minutes. Prepare as much dough as will fit on pizza stone at a time.
8. Open oven and place as many pitas as you can fit on the stone. Let bake for 2-3 minutes until puffed up and as brown as desired.
9. While one batch of pitas are baking, form next batch of dough.
10. Remove pitas from oven and allow to cool.

Servings: 8 small (or 6 large). Nutrition info is for 8 pitas.

Nutrition Facts
Nutrition (per serving): 159 calories, 22 calories from fat, 2.5g total fat, 0mg cholesterol, 293.1mg sodium, 172.4mg potassium, 30.9g carbohydrates, 5.2g fiber, <1g sugar, 5.8g protein, 14.9mg calcium, <1g saturated fat.