In case I haven’t shown my sourdough excitement to you enough, I thought maybe I should show you the sourdough pita pockets I made last week. I’ve made a lot of cool things in my kitchen, but these pitas are about the coolest things ever.
I used the easy recipe in the Sourdough A to Z eBook from GNOWFGLINS. You just follow their simple directions for no-knead sourdough, shape the dough into flat disks, bake them for just a few minutes – then they poof up in the oven and come out a pita pocket. All of us were standing by the oven watching the poof happen. Who needs TV when you can watch a pita bread poof up in the oven?
We’ve had these pitas with tuna salad, scrambled eggs, and wowza, Matt put together the most delicious Ranch Chicken Pita using leftover chicken, homemade ranch dressing and mixed greens. If only we would have had a fresh tomato from the garden!
Unrelated to pita bread, but on the topic of sourdough bread, mixed greens and homemade ranch dressing: Another day last week I used my sourdough starter to make this gorgeous loaf of no-knead sourdough bread, which we ate with a big salad.
Sourdough A to Z eBook rocks- it is worth every penny. So far, following the book, I’ve made sourdough English muffins, honey wheat bread, breakfast muffins, no-knead bread and now pita bread. Between making fizz and souring my dough, I’m making great use of all the healthy, live bacteria in my kitchen. Science experiments never tasted so good!
What would you/do you put in your pita bread?