Sourdough Pitta

Preparation info

  • Makes


    • Difficulty


    • Ready in

      6 hr

Appears in

Slow Dough, Real Bread

Slow Dough, Real Bread

By Chris J L Young

Published 2016

  • About

Pitta shares its heritage, and etymology, with pizza, pide and other low-risen breads found from eastern Europe to the Levant. To create the “pocket” that pitta is known for, a really good thwack of bottom heat is essential, from an oven with a stone floor or a really hot baking stone in it. With that, the oven spring in such a thin dough will push it to form a single bubble. Jack says, “Stuff them with falafel, slaw, hummus, harissa, minty yogurt and grilled halloumi.”