NON THERMOMIX METHOD

Heat milk to 37°C then pour into a stand mixer fitted with a dough hook.

Add sourdough starter and flour and mix on low speed for 4 minutes.

Rest for 5 minutes.

Add salt and a little water and mix for 8-10 minutes on medium speed. Add oil towards the end of the mixing time.

Place into a covered bowl to proof for at least 30 minutes, can be left overnight.

Preheat oven to 240°C. Place oven tray on middle rack to preheat.

Divide mixture into 8 equally sized portions then roll into balls.

On a lightly floured bench, roll out each ball approximately 2mm thick.

Pull oven tray out of the oven, add baking paper and quickly place dough on the preheated tray.

Place back in the oven.

Pitas are ready when they puff up. Around 2-3 minutes.

THERMOMIX METHOD

Place milk in Thermomix bowl. Mix for 1 min / 37°C  / speed 1.

Add sourdough starter + flour and kneed 4 min / lid closed / knead.

Rest 5 minutes.

Add salt and a splash of water. Knead 8 min / lid closed / knead.

Add oil. Knead 2 min / lid closed / knead.

Place into a covered bowl to proof for at least 30 minutes, can be left overnight.

Preheat oven to 240°C. Place oven tray on middle rack to preheat.

Divide mixture into 8 equally sized portions then roll into balls.

On a lightly floured bench, roll out each ball approximately 2mm thick.

Pull oven tray out of the oven, add baking paper and quickly place dough on the preheated tray.

Place back in the oven.

Pitas are ready when they puff up. Around 2-3 minutes.