Sourdough pita

This is trivially easy and, if you have a sourdough starter, pretty close to free. Adapted from this thread on "The Fresh Loaf," which got it from Randy's Vegetarian Cookbook. Use a 475° oven for pocketless pitas. Roll thinner and raise oven to maximum temp for pitas with pockets.

Makes 3-4 pitas. Double or triple as needed.

Variation: this recipe produces a deep, moist pita, more like what is found in Greek restaurants. For a rustic, "desert" pita, leave out the water and add substantially less flour at the end. Roll into much thinner pitas--say, 1/8" thick--and bake for no more than 3m 30s. Note that kneading such a dough is much more physically demanding.

Notes: if making several batches at once, do not roll out each loaf until immediately before you put it in the oven. Also, cover unrolled balls with a damp cloth to prevent them from drying out.

INGREDIENTS:

• 1/2 cup sourdough starter
• 1/4 cup water
• 1 1/2 tsp sugar
• 1/2 tsp salt
• 1 1/2 cups flour (divided use)

RECIPE:

1. In a large bowl, mix sourdough starter, water, sugar and 1/2 cup flour. Add salt.
2. Knead in another 1/2 cup flour. Knead for 5-10 minutes or until the dough forms a springy, cohesive ball. Cover with a damp cloth and let rise for 45-60 minutes.
3. Knead in more flour until you have a firm, but still pliable dough.
   
4. Cut into 3-4 equal pieces. Roll into balls and let rest for 10 minutes.
5. Preheat the oven to 500°. While the oven is heating, roll the balls into 1/4" sheets. (Do not roll any thinner than 1/4".)
   
6. Bake for about 5 minutes, or until the pitas suddenly puff up. (They will collapse again once you remove them from heat.)
   

If eating that day, let cool for a moment then serve immediately. Otherwise, allow to reach room temperature, then freeze in an airtight container or bag.