Arab pita bread, yeast-free in the oven

A wonderful alternative to the usual yeast bread! I made them for the first time, they turned out to be so funny, puffed up, resemble pillows externally, they are hollow inside, but very tasty, I browned them a little and they came out crispy, now this is my main bread. The main microorganisms of the starter culture are lactic acid and acetic acid bacteria, which form acids useful for the body.Such bread does not mold for a long time. By using such bread, a favorable environment is created for the development of beneficial microflora and the suppression of pathogenic. Our ancestors from time immemorial cooked bread with sourdough, not yeast. We make this starter culture on the basis of lactobacilli.

Shura

The author of the recipe

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Composition / ingredients

servings:

Wheat flour (200 for sourdough, 100 for refreshment
250 - for the dough (180 - wheat and 70 rye) can be and so)

550

Water (50 - for sourdough, 50 - for refreshment, 125 - for dough)

225

Milk

Table salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 8 g

Fats 2 % 1 g

Carbohydrates 83 % 45 g

219 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 3 d 3 h

Step 1:
Ingredients
Step 2:
First we prepare the starter. Knead the dough from flour-200, sour milk - 50 and water - 50. We put it in a warm place for 3 days. By this time, on the surface of the dough - it will become liquid, bubbles will appear, which indicates that the fermentation process has begun, an acidic smell will appear. The starter is ready and it can be put in the refrigerator and used repeatedly. But before you use it, you need to refresh it in advance
Step 3:
To do this, take 100 g of sourdough, and put the rest back in the refrigerator for the next time, add 100 g of flour and 50 g of warm water, mix thoroughly and leave in a warm place. After 2 hours, the dough will increase by 1/2. Sometimes the fermentation process is very slow, it depends on the conditions of compliance with the temperature regime, so it should be repeated again with a refreshing starter.
Step 4:
Next, we prepare tortillas We take our starter -125g, refreshed the day before 250 flour, you can mix different varieties, but I had only one variety, although it is better to prepare for this in advance and buy rye, white flour of the highest grade should be preferred rye, that is, white - 3/4, and 1/4 rye and 125ml warm water. First add warm water to the starter. knead, add salt and then flour
Step 5:
Knead the dough. We leave it to rise for 1.5 hours
Step 6:
Preheat the oven together with the grill to 250-270 gr. Spread the dough on a board sprinkled with flour and divide into small balls
Step 7:
Roll out the balls into tortillas with a diameter of 20 - 25 cm. We spread the tortillas one by one directly on the grill
Step 8:
Bake for 2-3 minutes until the tortillas rise and swell. Immediately remove and wrap in a towel so that the cake dries. If the tortilla is baked longer, it will brown and become crispy
Step 9:
If the fire is weak, then it will turn out pale and too dry