nagaimo-pita in a class by itself

Nagaimo is a specialty tuber found in ASIAN MARKETS.

It is sticky when grated.

I use 1/3-1/2c of raw grated nagaimo and count it as part of the liquid in a sourdough recipe for pita bread.

The result is a wonderful and unusual dough texture: When reheated with  a toaster, it can be toasted to an unusual crispiness or heated up to a light chewiness; it is  unlike any pita I've ever had. 

The comparison is like when an "okonomiyaki" batter is made with nagaimo versus a batter without it. There is a definitely preferable "lightness" and "airiness" factor. You can "google" okonomiyaki recipes to see the types that home cooks use.

A general type recipe for pita is:

1/3-1/2 c grated nagaimo

325 gr whole wheat flour (freshly milled)

50 gr rye sour or ripe starter (100% hydration)

2% salt

Combine nagaimo with enough water to get about 87.5% hydration.  

Mix into a shaggy mass. Treat this dough as you would for a sourdough bread loaf ( timed S/F s through a bulk fermentation).  Then you can let it rest (refrigerated or not) but don't over ferment the dough-Make pita within a 12 hour process (start to finish).

Learn to roll the dough (50-60 gr dough balls) into rounds as thin as you can: 1/8 inch or slightly less is good.  Dry fry both sides in a flat pan, then toast and inflate  them over a hot burner.  There are youtubes on this technique as for making Indian flatbreads.

If you buy a nagaimo, peel it, and then grate it all very finely. Portion it into 1/3-1/2 cups amounts and freeze.

It is a luxury pita you will be making!!