Ohhh sourdough pita bread? Now that’s artisan meets comfort food. You get that classic chewy puffed pocket with the tangy depth of sourdough—perfect for stuffing, scooping, or straight snacking. Here’s a trusty recipe using your sourdough starter:
🫓 Sourdough Pita Bread
Ingredients:
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1 cup active sourdough starter (fed and bubbly)
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¾ cup warm water
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2 cups all-purpose or bread flour
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1 tbsp olive oil
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1 tsp salt
⏱️ Timeline:
This is a long-ferment recipe (no commercial yeast), so plan for:
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4–6 hrs bulk ferment, then
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1–2 hrs proofing, or an overnight cold ferment for max flavor.
Instructions:
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Mix the dough:
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In a bowl, combine starter, water, oil, and mix well.
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Add flour and salt. Stir until a shaggy dough forms.
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Knead (by hand or mixer) 8–10 minutes until smooth and elastic.
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Bulk ferment:
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Cover and let rise at room temp for 4–6 hours, until nearly doubled. Do a few stretch-and-folds early on if you want better structure.
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Divide & shape:
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Turn out onto floured surface. Divide into 6–8 pieces.
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Shape into balls, cover, and let rest 20 minutes.
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Roll them out:
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Roll each ball into a ¼-inch thick circle. Keep them covered so they don’t dry out.
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Final proof (optional but helps puffing):
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Let rest again for 30–45 mins, or refrigerate overnight and bring to room temp before baking.
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Cook ‘em hot:
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Preheat oven to 475–500°F (245–260°C) with a baking steel, pizza stone, or inverted sheet pan inside.
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Bake pitas 1–2 at a time, directly on the hot surface for 3–5 minutes, until they puff and lightly brown.
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Alternatively, cook in a hot cast iron skillet for 2–3 mins per side.
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Pro Tips:
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For max puff: roll evenly, don’t use too much flour, and make sure your oven/skillet is HOT.
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Store extras in a bag, and reheat in the oven or toaster to revive softness.
Want to stuff them with falafel, grilled meats, or go full-on sourdough pizza pocket?