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)
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!!