Sourdough Pita

Mix the flour, salt and sugar all together.
Add the olive oil, sourdo starter and water.
Mix everything until the flour is properly hydrated.

Flour the table, transfer the dough to it and knead it.
Add flour while kneading the dough. It shouldnt be too sticky.

Put the dough back in the bowl, cover it and let it ferment for 6 hours at room
temp. It should double in size.

Preheat the oven at max temp with a baking steel in it.
In the meantime, start preparing the pita. 
Divide the dough into 8 pieces.
Shape each piece into a ball and make sure to create enough tension by pushing the 
dough up into the center of the ball.
Let them rest for 20 minutes.

Roll out each ball as thin as possible using a rolling pin.
Let them rest for another 20 minutes.

Place the pita onto the baking steel and cook for few minutes. The pita should puff up after 
a minute or two.