Homemade Ramadan Pita (Sour Yeast)

Hello Dear Friends,

The last trick of our sourdough Rıza Sourdough Ramadan Pita It happened :) He is now exactly 3 years and 3 months old. Of course, my dear wife, who takes notes on her phone every week and feeds her without interruption, has an incredible effort to reach this age. Sour yeast Just as a living creature you grow in your home dies when you stop watering your flower, if you stop feeding your yeast, it will end up like your flowers.

We have prepared a detailed article about making sourdough before. sourdough recipe You can find it here. What we did later recipe for sourdough bread and to make it more understandable, you can find the video we shot here.

Sour yeast With it, you can prepare not only bread but also various recipes. Of these sourdough pastry to my recipe, sourdough whole wheat bread  ve sourdough walnut bread You can find my recipe here.

You've managed to prepare your sourdough after 7 days, but if you don't feel ready to knead bread yet. Sourdough bread in the bread machine You can find my recipe here.

As you read above, when you deal with so much sourdough, there is no need to weigh gram by gram anymore (I didn't say this for beginners :)) For this reason, I used cup sizes, not grams, while making the pita.

Yes, now Maya Rıza's last trick is delicious? Homemade Ramadan Pita here you go :) You went through the zillion links I gave you, you came even though you were confused until the recipe :) If you say that Ramadan is over until I prepare the sourdough Ramadan Pita Recipe You can find the recipe here.

Love…

Ingredients for Homemade Ramadan Pita (Sour Yeast) Recipe

• 1 cup of active sourdough (160 g)
• 3 cup whole wheat flour
• 3 water glass flour
• 1,5 water glass of water
• 2 tablespoon of olive oil
• 1 sweet spice salt

For the top:

• Egg yolk

For six:

• 2-3 tablespoons of wheat or oat bran

How to Make Homemade Ramadan Pita (Sour Yeast) Recipe?

1. Take the yeast out of the refrigerator, feed it and let it rest at room temperature by covering it with a cloth for at least 160 hours.
2. Take the activated yeast into the kneading bowl, add wheat flour, whole wheat flour, olive oil and water to it and knead lightly.
3. Add salt after kneading lightly (we added it right away because we don't want the yeast and salt to come into direct contact)
4. Keep kneading until the dough is fully mixed. When you get a medium sticky dough, cover it with a cloth and let it rest for 1 hour.
5. After 1 hour, the dough that swells and gathers itself, wet your hands a little, fold it 2-3 times from the bottom up and cover the dough again.
6. After resting for 1 more hour, fold the dough from the bottom up by wetting your hands again and cover it.
7. Let the dough rest for another 30 minutes and take it to the floured counter, divide it into 2 parts and roll out the first piece with the help of a rolling pin.
8. Sprinkle wheat or oat bran on the baking sheet. Put the pita dough on the bran and shape into a pita with your hands. Brush with egg yolk and sprinkle with sesame seeds.
9. Bake in the preheated oven at 220 degrees for about 15 minutes until golden brown. (When the pita is cooked, do the same for the 2nd pita.)

Note: You can tell if your yeast is active with a water test. You can watch our video below for testing.