sourdough pita bread

A soft and fluffy sourdough pita bread with that pocket you love and expect from a pita, but made with wild yeast.

Sourdough Pita Bread

sourdough starter, active and bubbly

water

whole wheat flour

all purpose flour

sugar

olive oil,

salt

Combine everything in the bowl of a stand...

Combine everything in the bowl of a stand mixer with the dough hook.

Knead on medium/low speed for 10 minutes or...

Knead on medium/low speed for 10 minutes or until dough is stretchy and smooth.

Oil a large bowl. Place the dough in...

Oil a large bowl. Place the dough in the bowl and add a lid or plastic wrap. and allow to rise until doubled.

Let the dough rise in a warm place...

Let the dough rise in a warm place until doubled in size. About 4-6 hours at room temperature or up to 12 in the refrigerator.

Divide the dough into 8 equal portions and...

Divide the dough into 8 equal portions and shape into small balls on a lightly floured surface

Let the dough rest for 15 minutes to...

Let the dough rest for 15 minutes to relax gluten.

Roll each ball of dough into a 6”...

Roll each ball of dough into a 6” thin circle with a rolling pin, no more than 1/4” thick.

Allow them to rise a little until puffy...

Allow them to rise a little until puffy (about 30 min- 1 hr). Cover with a damp tea towel during this final rise to avoid the dough drying out.

While the pitas are doing their last rise,...

While the pitas are doing their last rise, get a large pizza stone or cast iron skillet preheating in the oven at 500 degrees. You want to use a heavy vessel so that it can retain the heat. When the pitas hit the hot surface they release steam in the oven, and cook rapidly, creating the pocket that is so great for sandwiches or pita pockets!

Place the pita bread dough onto the hot...

Place the pita bread dough onto the hot baking surface and place into a hot oven. Bake for 5 minutes or so. They should puff up really nicely.

Perfect homemade pita bread made with sourdough discard and instant yeast. This pita bread is light, fluffy and bakes up with a nice pocket to pack full of your favorite fixings.

Sourdough Discard Pita Bread

water (about 1 cup, room temperature)

sourdough discard (about 1 cup, see recipe note)

olive oil (about 2 Tablespoons)

granulated sugar (2 teaspoons)

instant yeast (2 teaspoons)

salt (2 teaspoons)

whole wheat flour (about 1/4 cup, see recipe notes)

all purpose flour (about 2.5-3 cups)

Kneading by Mixer: To the bowl of a stand mixer, add the warm water, sourdough discard, olive oil, granuated sugar, instant yeast and salt. Stir to combine. With the dough hook running, add the flour and knead for about 5 minutes, adding a Tablespoon or more flour as needed until soft, tacky and smooth.

Kneading by Hand: Mix together all the ingredients. Spread a little dusting of flour on the counter. Knead for 2 minutes until the dough comes together, adding small amounts of flour as needed. Let rest for 5 minutes, then knead again for another 2 minutes until smooth.

Cover dough and let rise for about an hour until doubled in size.

Seperate the dough into 8 equal pieces and roll into balls. Pull up the sides of the dough into the middle while rotating the dough in your hand. Then roll the ball on the countertop to seal the seam and place on the counter. Cover and let rise again, about 30 minutes to an hour.

Take one risen ball of dough and roll out into a thin circle. The thinner you can roll the pita, the better. Be careful not to &quot;break&quot; any holes in the pita or else it willl not rise with a pocket in the oven.

Pita Dough

Oven Method: Place a baking stone in the oven. Pre-heat oven to 550ºF. Once the oven is pre-heated for 30 minutes, roll a piece of dough out into a circle. Place the rolled out pita on a lightly floured board. Take a couple ice cubes and toss them in the oven before sliding the pita on the pizza stone. Quickly close the oven door and bake for 2-3 minutes until puffed up and lightly brown. Immediately remove to a plate and cover with a dishtowel. Repeat with remaining dough balls.

Pizza Oven Method: Pre-heat your pizza oven on high heat for about 30 minutes. Place the rolled out pita on a lightly floured board. Launch the pita into the oven and let it bake for about 1 minute until puffed up. Once puffed up, quickly pull the pita out of the pizza oven and rotate, putting the pita back in the pizza oven very close to the opening (this helps prevent the pita from over-baking and catching on fire). Let bake for about 20 more seconds. Remove to a plate and cover with a dishtowel. Repeat with remaining dough balls.

Let the pita cool before slicing in half and filling with toppings. Enjoy!

Baking Pita Bread

My pitas didn’t puff - they had the little bubbles but it didn’t form a pocket. I rolled out as thin as I could but didn’t break the pita. Why didn’t it work?

Made these for my husband because he likes to bring hummus and pitas for lunch. Recipe was easy to follow and was so excited and surprised when they puffed in my oven! Would definitely make again! Thanks for an easy to follow recipe!

Great recipe and so easy.  Good directions and easy to follow.  The pitas came out so pillowy and soft.  Served with NYT recipe for tomatoes, cannellini beans and halloumi cheese.  Perfect meatless meal.

I've made hybrid sourdough pita recipes quite a few times and half of them would puff up and the other half would be just flat breads. Tasty, but not what I was looking for.

This recipe was very easy. The dough came together very nicely and rose perfectly within one hour in my 68° kitchen.  I rolled my pitas to 6mm, which were a bit thicker than I normally would have, but I wanted them moew like a naan bread, but without the yogurt (vegan friends).

Each pita took about 2.5 minutes as expected, but the kicker was the ice in the bottom of the oven - it really made a huge difference! 8 puffy, soft, and yummy pita breads!

At 9:00am, I wish I didn't have Lebanese garlic dip in the fridge. A stinky breakfast to be sure, but a very yummy one! Once again, thanks for the great recipe!

My wife and I have made this recipe several times now and it’s much superior to the previous all-yeast recipe we were following before starting our sourdough adventure.
We make a double or triple batch every few weeks and freeze them to make falafel rolls with hummus and tabbouleh or Greek lamb or chicken wraps with tzatziki, lettuce and tomatoes in the ensuing weeks.
The only change we make to the recipe is cutting out the sugar completely and reducing the salt by half. They still puff up superbly and taste more to our liking. The frozen pitas even puff up again in the microwave after about 40 seconds!
We also make them larger, using around 120 grams of dough per pita, which is the standard size of most pitas here in Australian stores and restaurants. 
We had friends over for a Lebanese feast recently who said they had never tasted pitas so good. Thanks Amy!!!

https://www.youtube.com/watch?v=1lYnnpIpkUo

Sourdough Discard Pita Bread is a soft, fluffy flatbread that's easy to make and a great way to use up extra sourdough discard. These homemade pita breads puff up beautifully, creating the perfect pocket for sandwiches, wraps, dips, and more. Once you see how simple and delicious homemade pita bread can be, you'll want to make it again and again.

Recipe on my website: 
https://amybakesbread.com/sourdough-discard-pita-bread/

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