500 g rye sourdough starter (100% hydration)
1100 g water
1611 g whole wheat flour
28 g sesame seeds
33 g black sesame seeds
33 g salt
I combined all of the ingredients and I kneaded the dough very carefully. I left the dough (covered, at room temperature) to proof from 9AM to 3PM.
I kneaded the dough and I left it for 30 minutes.
Then I turned on an oven with two baking stone inside ( one on a middle and second on a bottom rack) to preheat it to 500 F.
I divided the dough and I shaped it into 25 balls (130-140 g each):
When the oven was ready I turned it to high broil. I rolled out the 3-5 balls into flat breads ( they shouldn’t be thin) and I baked them on the stone
(bottom rack ) for 7 minutes. After removing each batch of breads I was rolling the next pitas; these 3-4 minutes gave the oven the chance to get heated to max again (it is necessary to achieve nicely puffed pitas).
Submitted to Yeastspotting.