Sourdough pita from the BBQ

Ingredients

  • 500 gr plain white flour
  • 175 gr plain yogurt
  • 12 gr salt
  • 1 tbsp olive oil
  • 100 gr sourdough starter (120% hydration)

Method

  • Mix the dry ingredients
  • Knead for c 5 mins
  • Rise for 6-8 hours
  • Bake on BBQ of c. 200-230 C
    • Oil your grid to avoid dough sticking
    • Monitor progress closely to avoid blackening

My twist v the original:

  • Use sourdough instead of commercial yeast
  • Longer rise to compensate