Pita Bread from Starter

Feed your starter as usual and return it to the fridge.
To your remaining starter, add the flour, the olive oil, and water.
Mix thoroughly until smooth, cover and let sit one hour.

Add the salt. With the mixer on medium, incorporate enough additional flour to make a doughy ball, about 1-2 cups.

Turn out onto a lightly floured board and knead, using just enough flour to prevent sticking, until you get an elastic ball that leaves no fingerprints when pressed.

Put into a banneton, let rise 1 hour, knead until it is again smooth and elastic, and let rise another 1 hour. (See notes)

Pull dough out onto your floured board.
Divide dough into 4 ounce balls and shape by repeatedly pulling or pushing the sides into the center until you have nice rounds. Keep on a floured surface.

Heat your oven with the pizza stone inside to 450 F.

On your floured board, roll out two of the pitas. Let them rest 5 minutes.

Lay the two pitas on the stone in the oven and cook 5 minutes. While they are cooking, roll out the next two pitas and let them rest. Work your way through all of them in this manner.

As you remove them from the oven, put them on a cooling rack. Cover with a tea towel and let cool. They will deflate as they cool.

Brush off any excess flour if desired and store in a sealed bag for several days at room temperature or freeze. To warm pitas for use, wrap in foil and warm in a 350 F. oven for 5-10 minutes depending on how many are in the stack you are warming.

Cut in half and fill.