Mix the sourdough starter with 100 grams of warm water and 100 grams of bread flour to create the the pre-ferment. The pre-ferment (a.k.a. levain) is an off-shoot of the sourdough starter. Cover and leave on the counter overnight. If the environment is cold and/or dry, then keep the pre-ferment in the microwave with a small bowl of boiled water.
Combine the starter, 225 grams of water, and 225 grams of bread flour. Mix until it forms a thick batter. Cover the bowl and set aside for 30-60 minutes.
Lightly oil a separate large bowl. Add the sugar, olive oil, and salt to the sourdough mix and then mix to combine. Add the remaining 150 grams of bread flour until you can no longer stir, then turn the dough out onto a floured surface to finish by hand. Knead 5 minutes. Form the dough into a smooth ball. Put the dough into the oiled bowl, turning once to coat the dough. Cover the bowl and set it aside at room temperature.
After 30 minutes uncover the bowl, wet your hands, lift one side of the dough and fold it into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. You’re basically turning the dough inside-out to redistribute the yeast and develop the gluten.
Cover the bowl and after 30 minutes repeat the procedure. Cover the bowl and after 60 minutes repeat the procedure again. Cover the bowl and after 60 minutes the dough should be ready. By now the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature. Optionally cover the bowl tightly and refrigerate overnight (see note).
If the dough was refrigerated, remove the bowl from the refrigerator in the morning and allow the dough to come to room temperature. Preheat the oven to 500 degrees F. If you have a baking stone place it in the oven. If you don’t have a baking stone, place a dark colored baking sheet in the middle rack of the oven to preheat.
Divide the dough into 8 equal pieces and roll each piece into a ball. Stretch each ball into a flat pita 1/4 inch thick and 7 to 8 inches around. If the dough springs back too much let it rest for 5 minutes and continue rolling.
Immediately place the rounds on the preheated baking stone or baking sheet in the oven. Bake until they are puffed and the bottom is nicely browned, about 3-5 minutes. You don’t need to flip the bread. Remove the baked breads and wrap in a clean kitchen towel while you continue rolling and baking the pitas.
Notes
This recipe contains 500 grams of flour and 350 grams of water which results in 70% hydration. This assumes that the starter is at 100% hydration.
The pitas are best the day they are made, but they also freeze very well.