Thank you so very much for your kinds words.

You can find the sourdough starter in easy steps instruction page here:
www.weekendbakery.com/posts…asy-steps/

Hi again Lilian,
Thanks for sharing your experience with the recipe, that sounds excellent.
Indeed a fancy setting 🙂 Just enjoy the result it gives!

Happy baking these crazy times and enjoy the pita’s.

Hi Marieke & Ed –

I’ve continued making these with great success, and as you said, it’s better to cook them and reheat instead of saving the frozen dough. I discovered that my oven has a fancy programme with fan setting plus bottom heat plus steam (don’t hate me!) which is perfect for these.

I just wanted to let you know how flexible this recipe is. Last week after 23 hours I put the dough into the fridge because I didn’t have time to cook them at the time I’d originally planned to. After another 24 hours I let the dough come back to room temperature, shaped, & carried on as usual. They still came out perfectly.

Thanks again!

Hello Bea,
We are not sure, maybe the temperature of the oven was lower with them?

Thank you so much for the feedback RJP! Very happy it worked out so well.

Thanks for the feedback. As long as you are happy with the result!

Thanks. And I will.

Hello James,
We use almost no flour, maybe a bit on the rolling pin. The rolling should be well under a minute, more a question of say 20 to 30 seconds. So do not fumble to much with the dough, do not press too hard, make sure to quickly open and close the oven door to keep the heat in, look at the thickness (because they should not be ‘crispy’ which sounds like too thin).
Just give it another go and enjoy!

Hello Assi,
We use active starter for this recipe.

Hope it will be excellent!

Hi – thanks for answering!
I used the highest temperature (250 ish – difficult to give an exact temperature actually) and it is a fan oven (falcon).

We did make 8 but i guess it could have been the length of time we took to roll them out, How hard they were rolled, how much flour on the surface getting added, etc.

What is the general rule of thumb here?

Can I use discard here, or should the starter be active?

Hello James,
What oven setting and temp did you use and did you also make the same amount of pita’s as we do (8).
When rolling do not press too hard on the dough and take too long to shape them. You can also try and use your hands for (part of) the shaping.
Do not roll out too thin, so stick to around 3 mm thickness if possible.

I followed this recipe but at the end of it all they didn’t puff up. I could cut into them but the were crispier and less puffy than I would have hoped.

Any tips?