Sourdough Discard Pita

In a bowl, combine the sourdough discard, warm water, olive oil, salt, and sugar. Mix thoroughly so that the discard is completely dissolved in the mixture. Then gradually add the flour, mixing until the mixture becomes a fluffy dough. Knead the dough on a lightly floured surface for about 10 minutes, or until the dough is smooth and elastic. Alternatively, you can use a stand mixer with a dough hook and knead the dough for about 5 minutes.

Place the dough in a lightly oiled bowl, cover with a cloth or plastic wrap and let rise at room temperature for 1,5-2 hours. The dough should double in size.

After the first rise, you can punch the dough down in the bowl to release the air. Then divide the dough into 8 equal pieces (about 50g). Shape each piece into a ball. Roll each ball into a 6-7 inch (15-18 cm) circle on a lightly floured surface. Keep them evenly thick (about ¼ inch or 6 mm).

Heat a cast iron or non-stick pan over medium heat. It is important to place the pita in the pan only after the pan is thoroughly heated. Pitas puff up when the skillet is very hot and the dough is evenly rolled. (If a pita doesn’t puff completely, it’s still delicious) Place one pita in the pan and bake for about 1-2 minutes, or until the pita has characteristic bubbles forming on the surface and brown spots appearing on the bottom. Flip the pita and bake on the other side for another 1-2 minutes. Remove the pita from the pan and wrap in a clean kitchen towel to keep it soft. Prepare the remaining pitas.