Last year, a collaborative baking class held at Chimacum Valley Grainery in Washington for The Baker’s Corner members marked a significant moment in culinary exploration for the author. Co-taught alongside renowned baker Graison Gill, the class featured a diverse array of breads, among them a unique whole-grain sourdough pita developed by Gill. This particular creation, characterized by its hearty texture, inherent softness, and the distinct sweetness imparted by freshly milled grain, left an indelible impression, inspiring a new recipe that pays homage to its origins. This article delves into the creation of this whole-grain sourdough pita, reflecting on the inspiration drawn from a memorable Pacific Northwest weekend, a singular farm and mill, and the people who embody the spirit of baking.

The pursuit of the perfect whole-grain sourdough pita is not a new endeavor for the author. Previous iterations have graced the pages of culinary literature, including a lighter, more ethereal version featured in their first cookbook. Another, incorporating sweeteners and ancient grains, remains unpublished. However, this latest recipe represents a departure, aiming for a fully whole-grain pita that achieves remarkable softness, a reliable and satisfying puff, and the profound depth of flavor that arises from the synergy of sourdough fermentation and premium whole-grain flour. The author posits that this rendition stands apart, not only in its superior texture but also in its nuanced flavor profile. Moreover, the inherent feeling of well-being derived from consuming whole grains prepared in this manner serves as a powerful affirmation of the recipe’s success.

The Genesis of a Whole Wheat Sourdough Pita

The inspiration for this particular whole wheat sourdough pita can be traced back to a specific educational event: a co-taught baking class at the Chimacum Valley Grainery in Washington. This event, held for members of The Baker’s Corner, brought together the author and esteemed baker Graison Gill. The curriculum was extensive, encompassing a variety of bread-making techniques and recipes. Among the showcased creations was a barley-based whole-grain sourdough pita formulated by Gill. Its notable characteristics – a substantial yet tender crumb and a subtle sweetness derived from fresh milling – left a lasting impression. This experience, coupled with the unique atmosphere of the Pacific Northwest farm and mill, served as the direct impetus for developing the recipe detailed herein.

Key Elements for Achieving the Perfect Pita Puff

A crucial aspect of creating a successful pita bread is its characteristic puff, which creates the internal pocket. Several factors contribute to this desirable outcome. The thickness of the rolled-out dough is paramount; aiming for approximately 1/8-inch ensures optimal steam expansion. Equally important is the preheating of the oven and the baking surface, whether it be a baking steel or stone. The intense, immediate heat is what vaporizes the moisture within the dough, causing it to rapidly expand and puff. Additionally, preventing the dough from drying out during the proofing stage is vital. The formation of a skin on the surface can impede the puffing process. Therefore, ensuring the dough remains adequately covered throughout its preparation is essential.

Flour Selection: The Foundation of Flavor and Texture

The foundation of this whole wheat sourdough pita recipe is 100% whole wheat flour. The author specifically recommends using whole-grain bread flour from Chimacum Valley Grainery, highlighting its exceptional quality. However, the recipe offers flexibility, allowing for the substitution of up to 20% of the whole wheat flour with other whole-grain varieties. This flexibility allows bakers to introduce nuanced flavors and textures. For instance, incorporating whole triticale or whole spelt can impart unique characteristics to the final product. This adaptability underscores the recipe’s potential for customization and exploration of diverse whole-grain profiles.

Baking Schedule: Integrating Sourdough into a Busy Week

The recipe is designed to be both quick and nutritious, making it accessible even for those with demanding schedules. The primary fermentation period involves an overnight levain, though the author notes that a ripe sourdough starter can be used directly, streamlining the process. This approach allows for dough preparation in the morning, with fresh pita ready for dinner. Maintaining a controlled fermentation timeline is not only convenient but also instrumental in managing the sourdough’s sourness, a critical consideration when working with a high proportion of whole-grain flour. The resulting pita exhibits a mild yet complex flavor profile. For those seeking further flexibility, the dough can be bulk retarded in the refrigerator after an initial two-hour fermentation, allowing for baking the following day.

Recipe Vitals and Formula Breakdown

This recipe yields approximately ten pita, each weighing around 120 grams. The total dough weight is 1,320 grams. Key metrics for this recipe include:

• Prefermented Flour: 9.5%
• Levain in Final Dough: 22.0%
• Hydration: 84.0%
• Yield: Ten 120-gram pita

The author aims for a final dough temperature of 77-78°F (25-26°C) for optimal fermentation.

Total Formula:

• Whole Wheat Flour (Chimacum Valley Grainery Bread Flour): 699g (100.0%)
• Extra-Virgin Olive Oil: 14g (2.0%)
• Water 1 (Levain and Mix): 503g (72.0%)
• Water 2 (Mix): 84g (12.0%)
• Fine Sea Salt: 14g (2.0%)
• Ripe Sourdough Starter (100% hydration): 7g (0.95%)

Method: A Step-by-Step Guide to Whole Wheat Sourdough Pita

1. Prepare the Levain (9:00 p.m.):
This initial step involves combining 66g of whole wheat flour, 66g of water, and 7g of ripe sourdough starter (100% hydration). Mix these ingredients in a sourdough starter jar and allow them to ripen overnight at a temperature of 74-76°F (23-24°C). Alternatively, a ripe sourdough starter can be used directly in the main dough, though this may result in a very slight deviation from a 100% whole-grain composition if the starter contains white flour.

2. Mix the Dough (9:00 a.m.):
The main dough ingredients are: 632g whole wheat flour, 437g Water 1, 84g Water 2, 14g fine sea salt, 139g ripe levain (from Step 1), and 14g extra-virgin olive oil. While an autolyse step is often beneficial for whole-grain flours, a brief resting period during mixing is sufficient for this recipe.

• Mechanical Mixer: The author utilizes an Ooni Halo Pro spiral mixer, employing a multi-phase mixing process.
• By Hand: Combine flour, levain, salt, and Water 1 in a bowl. Mix thoroughly with wet hands or a dough whisk. Knead for 6-8 minutes using the slap-and-fold technique or the folds-in-the-bowl method until the dough is smooth. Rest for 5 minutes. Add a portion of Water 2 and knead for an additional 6-7 minutes, incorporating more Water 2 as it is absorbed. The goal is a smooth, cohesive dough.

3. Bulk Fermentation (9:30 a.m. to 12:30 p.m. – 3 hours):
At a warm room temperature (74-76°F / 23-24°C), bulk fermentation typically lasts about 3 hours, with two sets of stretches and folds performed at 30-minute intervals. Each set involves stretching one side of the dough and folding it over, followed by rotations and further folds. After the second set, the dough rests, covered, for the remainder of the bulk fermentation. The dough should appear smooth, puffy, and have increased in volume by approximately 25%.

4. Divide and Shape (12:30 p.m.):
Lightly flour a half sheet pan. Gently transfer the bulk-fermented dough to a floured surface. Divide the dough into ten equal portions of 120 grams each. Shape each piece into a tight ball by patting it down, folding in the sides, and then creating surface tension by dragging it against the work surface. Pinch the seams closed on the bottom and place the shaped balls on the prepared baking sheet, ensuring adequate spacing.

5. Proof (1:00 p.m. to 2:00 p.m. – 1 hour):
Cover half of the baking sheet with a large bag or specialized covers to allow the dough to proof. Simultaneously, preheat the oven to 550°F (290°C), or its maximum setting, with a baking steel or stone positioned on the middle rack for at least 1 hour.

6. Bake (2:00 p.m.):
The dough is ready for baking when it has increased in volume by about 30% and feels soft to the touch, passing a gentle poke test. For 100% whole wheat dough, it’s advisable to bake it at the earlier end of its proofing window to prevent breakdown.

Before baking, prepare the necessary tools: a pizza peel, a bench scraper, and a towel-lined container for the baked pita.

Uncover the proofed dough. Gently lift each piece, coat it lightly in flour, and transfer it to the work surface. Pat the dough down to flatten, flip, and pat again. Roll out each piece to a 7-inch diameter and approximately 1/8-inch thickness. Avoid excessive pressure during rolling to prevent compressing the dough.

Transfer the rolled-out dough to the floured pizza peel and slide it into the preheated oven. Bake for 1-2 minutes until the pita puffs up. Carefully flip the pita using a fish spatula and bake for another minute on the other side. Remove the pita to the towel-lined container and cover it to keep it warm and soft. Repeat this process for the remaining dough pieces.

These whole wheat sourdough pitas will retain their quality for up to a week when stored in a sealed bag at room temperature. Reheat gently in a low oven or toaster oven before serving.

Sourdough Pita Bread FAQs

• Why won’t my pita puff in the oven?
  Several factors can prevent pita from puffing. Ensure the dough is rolled to an even 1/8-inch thickness. The oven and baking surface must be thoroughly preheated to their maximum temperature. Also, prevent the dough from drying out, as a skin can inhibit puffing.

  

• Why does only half of my pita puff?
  Uneven thickness during rolling is the most common reason for partial puffing. If one side is rolled thinner than the other, it may puff while the thicker section remains compact.

• Why is my pita forming large bubbles all over?
  This can occur when the dough is close to overproofing. The result is often large, irregular bubbles similar to naan, rather than a complete puff. Adjusting the proofing time to be slightly shorter may resolve this.

Culinary Connections and Future Explorations

For those seeking alternative flatbreads, sourdough tortillas offer a complementary option for various culinary applications, from burritos to wraps. The exploration of sourdough in flatbreads continues to yield diverse and delicious results, showcasing the versatility of this ancient leavening method.