These were homemade sourdough pitas with Heba's falafel.
What if I made pita with sourdough unfed starter? I replaced 4 oz water and 4 oz flour of my usual pita bread
recipe that I adopted from smitten kitchen with 8oz of sourdough unfed starter. I used bread machine to knead and rest the dough in refrigerator overnight. The dough nicely doubled. Time to bake!
Six of eight were fully puffed; two were somehow only partly puffed. Not bad. I made tahini sauce and lemony herby tomato-cucumber-shallot salad.
I also heated
Heba's falafel that we had in freezer. They were tasty as usual!
Sourdough pita was soft and "creamy" texture like
waffles and
pancakes made with sourdough starters. It tasted nice too. It's a sourdough magic!
