Sourdough Pita from Active Starter in 3 hours

I love pita with a variety of fillings, but the ones that are in the grocery pale in comparison to the fresh ones. Since pita is really an ancient bread, I thought I would try to make it with sourdough, and I did not want to wait for hours for my dough to rise.
Looking around the Internet for ideas, I saw some that used a scant starter, often a leaven, and rose for a long time, other that used more starter, and seemed to need less rise time. Some were baked on stones, like the hot rocks use ages ago, others used a frying pan. Some had simple ingredients, others added sugar and such to the basics. No one scheme seemed to fit what I wanted.
This recipe was developed to use just the basic ingredients - starter, flour, water, oil and salt - just what would have been available millennia ago. By using a substantial amount of active starter, proofing time is cut to two hours, or less if the starter is really active. And baking on a pizza stone can produce a pita in just a few minutes.
The video is a step by step instruction as to how to make these wonderful pocket breads. A full copy of the recipe is on the website, www.SourdoughSimpleton.com along with information on some of the tools used in the process.

[@aimeemaillet5713]

GREAT Job! Thank You! YUMMO!

[@SourdoughSimpleton]

Hope you enjoy