Whole Wheat Sourdough Pita

I know lately I’ve kind of been dwelling on whole wheat sourdough baking variations, but I’m on a roll (get it?). Anyhow, if you take the Sourdough Whole Wheat Pizza Crust dough recipe and divide it up into 60-70 gram (about 2-2.5 oz) golf ball size portions, flatten them out into 4-6 inch rounds about 1/8 inch thick and throw them in a 500 degree oven (preferably on a preheated baking stone, but a baking sheet works too) for 5-6 minutes (flip them over after about 3 minutes), they will puff up into beautiful, tasty pitas. It’s actually amazing to watch!

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