Here is a recipe that I modified to use up the left-over starter from
bread making. The recipe is a modified version of the Sourdough
Pita Bread from Randy’s Vegetarian Cookbook,
http://www.nanday.com/cookbook/45.phtml.

Whole Wheat Sourdough Pita Bread

1 cup whole wheat sourdough starter
½ cup filtered water (chlorine in tap water can stop the starter!)
1 tsp honey
1 tsp salt
2 cups whole wheat flour

1 cup additional whole wheat flour (approximately

Mix whole wheat starter with the next 4 ingredients, mixing/kneading
well. Cover and let rise until doubled.

Add additional flour. Knead well. Divide dough into six equal parts.
Form each into a smooth round ball. Roll each ball to less than 1/4
inch thickness. Place on a non-stick surface, cover and let and let
rise for about an hour. (I cover them loosely with plastic wrap and
then with a light tea towel. Be careful because they dry out very
easily.)

Preheat an oven with a baking stone or lined with quarry tiles to 475
degree f. Slide the pitas directly onto the tiles and bake for about 6
to10 minutes, or until puffed and just starting to brown. Remove and
cool on a wire rack.