Sourdough Pita Bread

Recipe by Molly Marzalek-Kelly
Not Yet Reviewed

This Sourdough Pita Bread swaps out commercial yeast for active sourdough starter, resulting in flatbread with a subtle tang and chewy yet tender bite. Baking the pita bread on a preheated stone or steel ensures that the pitas puff beautifully, producing soft pockets that are perfect for filling with falafel and hummus or for scooping dips. This sourdough twist on the classic will add layers of flavor to your next mezze spread or midday sandwich. 

Prep
30 mins
Bake
10 to 14 mins
Total
3 hrs
Yield
8 pitas
Finished Sourdough Pita Bread photographed from above in a stack on a dark blue napkin and dips and other bits spread around a table. - select to zoom
Finished Sourdough Pita Bread photographed from above in a stack on a dark blue napkin and dips and other bits spread around a table. - select to zoom
Stack of Sourdough Pita Bread on a dark blue napkin with stripes, photographed from the side. - select to zoom
A detailed image of Sourdough Pita Bread seen from above showing a nice brown cooked finish. - select to zoom
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Instructions

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  1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl, combine the flour with the rest of the ingredients, mixing to form a shaggy dough, about 1 to 2 minutes. 

  2. Transfer the dough to a floured surface and knead until the dough is smooth and springs back to the touch, about 5 minutes. Re-flour your work surface and hands as needed to prevent sticking. 

  3. Place the dough in a lightly greased bowl and allow it to rest, covered, for 1 1/2 to 2 hours. It will relax and become slightly puffy; it may not appear to gain any volume and will not double in bulk. 

  4. Toward the end of the rise time, preheat the oven to 500°F with a rack in the center to upper third. Place a baking stone or steel on the rack to preheat. 

  5. Place the dough on a floured work surface and divide it into eight pieces (about 82g each). 

  6. Gently preshape each piece into a round by pulling the edges in toward the center and pinching them shut to make a tight ball, then turn them over, seam-side down, cover, and let rest for 15 minutes. 

  7. Re-flour the work surface, then roll each piece of dough into a 6" to 7" round, keeping the other pieces of dough covered while you work to prevent them from drying out.  

  8. Place two of the rolled-out rounds onto a lightly floured baker’s peel or an inverted baking sheet. Carefully transfer the rounds onto the preheated baking stone or steel. (Alternatively, if the baking stone or steel is small, bake one pita at a time.) 

  9. Bake for 2 1/2 to 3 1/2 minutes, until pitas have puffed and are set. 

  10. Use tongs to carefully remove the pitas from the oven, then immediately stack them on a clean kitchen towel. Cover with another towel while you bake the remaining rounds.  

  11. Serve the Sourdough Pita Bread warm or at room temperature. 

  12. Cool completely before storing any leftover Sourdough Pita Bread, in an airtight container, for several days; freeze for longer storage.  

Tips from our Bakers

  • This recipe for Sourdough Pita Bread can also be made with sourdough discard. To do so, replace the fed starter with 1/2 cup (113g) discard sourdough starter and add 2 teaspoons instant yeast; mix as directed. The dough will only need to rise for about 1 hour before dividing, shaping, and baking (step three).  

  • We recommend baking the Sourdough Pita Bread in the oven on a stone or steel to ensure that the pitas puff, but it’s also possible to cook the pita on a stovetop or an electric griddle. To do so, preheat a clean, dry cast iron skillet or an electric griddle for about 15 minutes, until the surface temperature is between 425°F and 450°F. Carefully place one piece of rolled-out dough in the pan and cook for 2 to 3 minutes per side. Repeat with the remaining dough until all the pitas are cooked.

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