Whole Wheat Sourdough Pita

Mix the levain ingredients in a jar and leave covered at 74–76°F (23–24°C) to ripen overnight.

With a mechanical mixer: Add the levain, salt, and water 1 to the flour; mix at low speed for 1 to 2 minutes until absorbed. Increase to medium and mix for 5 minutes. Rest 5 minutes. Mix at medium for 5 more minutes, slowly adding water 2. Once smooth, add olive oil and mix at low speed for 1 minute until absorbed.

By hand: Add the flour, levain, salt, and water 1 to a mixing bowl. Mix thoroughly with wet hands or a dough whisk. Knead for 6 to 8 minutes using either the slap-and-fold technique or folds in the bowl until smooth and less shaggy. Cover and rest 5 minutes. Add a splash of water 2 and knead for 6 to 7 more minutes, adding a little more water 2 as it gets absorbed. Once smooth and cohesive, transfer to a bulk fermentation container and cover.

At 74–76°F (23–24°C), give the dough 2 sets of stretch and folds at 30-minute intervals. After the second set, let the dough rest undisturbed for the remainder of bulk fermentation.

Flour a half sheet pan with white flour. Lightly flour your work surface and the top of the dough, then scrape it out. Divide into ten 120g pieces. Shape each into a tight ball: pat down, fold in the sides, flip, and drag against the surface to build tension. Flip and pinch the seam closed. Place on the prepared pan with a few inches between each ball.

Cover the baking sheet and set aside to proof. Meanwhile, preheat the oven to 550°F (290°C), or as hot as it will go, with a rack in the middle and a baking steel or stone on top.

The dough is ready when it has increased about 30% in volume, feels soft to the touch, and just barely passes the poke test. Prepare a large lidded container lined with a kitchen towel, a small bowl of flour, and a lightly floured pizza peel.

For each pita: drop a dough ball into the flour bowl, flip, transfer to your work surface, pat down, flip, and pat again. Roll to 7 inches in diameter and about ⅛ inch thick.

Transfer to the peel and slide into the oven. Bake 1 to 2 minutes until it puffs, flip with a fish spatula, and bake 1 more minute. Transfer to the towel-lined container and cover. Repeat with remaining pieces.