Homemade Sourdough Pita Bread
Soft, portable, and delicious, we love this pita bread for dipping and making wraps. The process is just like making regular sourdough bread, except we are cooking on a skillet at the end. Use your leftover meat and veggies in the fridge to make an easy lunch. We like them with leftover rotisserie chicken and tzatziki sauce.
This recipe is a family favorite because we pack so many lunches. You can basically assemble any cooked meat, veggie, sauce, put one of these on the side, and make someone happy,
Table of Contents
Ingredients and Tools You’ll Need
As long as you prepare your sourdough starter ahead of time, everything else is pretty basic. If you don’t have one, you can start your own at home, but it takes some time to develop.
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This will make 8 pitas, but they freeze very well. So if you want to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.
Equipment
- Large mixing bowl
- Baking Sheet
- Parchment paper
- electric skillet (a heavy-bottomed skillet on the stove will also work)
Ingredients
- ½ cup sourdough starter, active and bubbly
- 1 cup water
- ½ cup whole wheat flour (can substitute all-purpose, but it will affect the taste)
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 2 tablespoons vegetable oil (plus more for oiling the bowl)
- 1 teaspoon salt
How to Make Sourdough Pita Bread
If you live above sea level, check out this helpful article on adjusting the recipe temperature and cooking time.
Step One: The Night Before.
Feed your starter. I use 30 grams starter with ¼ cup flour and ¼ cup water. Mix, cover, leave on the counter overnight until it doubles and gets bubbly.
Step Two: Mix The Dough
Put both flours, salt, and sugar in your bowl.
Add water, starter, and oil.
Knead with a dough hook for 10 minutes until smooth. If you don’t have a stand mixer, you can knead by hand – it will just take longer.
Step Three: Rise
Now, oil the bowl, put the dough back in, and cover. Wait 6-8 hours until doubled. In summer it’s faster, winter takes longer. Sometimes up to 12 hours.
Step Four: Shape
Divide the dough into 8 pieces. Roll each piece into 8-inch circles about ½-inch thick. Let it sit for 30 minutes.
Step Five: Cook
Heat an electric skillet to 375°F. Cook 3 pitas at a time – 3 minutes on first side (they’ll puff up), flip, and cook 3-5 more minutes until golden.
Serving & Storing
Serve with hummus for dipping. Or make a lunch kit of tzatziki sauce, chopped cucumbers and onions, shredded chicken, shredded beef, or shredded pork
Once the pitas have cooled completely, store them in an airtight container or a zip-top bag at room temperature for up to 3 days.
Or freeze them in a freezer-safe bag for up to 3 months with a piece of parchment paper between each pita so they don’t stick.
Questions and Troubleshooting
Yes. After it’s risen, store it in the fridge for no more than 24 hours. Let it come back to room temperature before rolling it out and cooking.
It’s okay. They’ll still taste good. Your skillet probably wasn’t hot enough, or the dough wasn’t rolled evenly.
Yes. Preheat your oven to 475°F and place the dough rounds on a preheated baking stone or baking sheet. Bake for about 3-5 minutes until they puff up. Skillet is faster though!
More Sourdough Breads TO Try
- This sourdough focaccia is simple to make and very hands-off.
- Sourdough naan is made the same way as these pitas and tastes great with curry.
- You’ll love this strawberry sourdough bread with freeze-dried strawberries and white chocolate chips.
- This white sourdough bread is a classic and will go with anything.
Printable Recipe
Sourdough Pita Bread
Equipment
- Large mixing bowl
- Baking Sheet
- electric skillet
Ingredients
- ½ cup sourdough starter active and bubbly
- 1 cup water
- ½ cup whole wheat flour
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 2 tablespoons vegetable oil (plus more for oiling bowl)
- 1 teaspoon salt
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Instructions
- Feed starter night before. The night before, feed your sourdough starter by adding 30 grams of sourdough starter to a glass container, followed by 35 grams (¼ cup) of unbleached all-purpose flour and 35 grams of room-temperature filtered water. Stir to combine. Cover the container and let it sit at room temperature for 8 hours or until it’s doubled in size and bubbly.
- Mix dry ingredients. Add all-purpose flour, whole wheat flour, salt, and sugar to the stand mixer bowl. Using the dough hook attachment, stir to combine.
- Add wet ingredients. Add the water, sourdough starter, and vegetable oil to the flour mixture.
- Knead. Using the dough hook attachment, knead the dough on medium-low speed for about 10 minutes, or until it is soft and stretchy.
- Rise. Turn the dough out onto a clean, dry surface. Lightly grease the mixing bowl with a small amount of vegetable oil. Add the dough back into the bowl. Cover and let the dough rise for 6-8 hours or until it has doubled in size.
- Divide. Turn the dough out onto a clean, dry surface and divide it into 8 equal pieces. Using a rolling pin, roll the dough balls out so they’re about ½-inch thick. They’ll be about 8-inch round discs. Let them sit for 30 minutes.
- Cook. Preheat your electric skillet to 375℉. Working in batches, place your pitas on your skillet (I could fit 3 on mine). Let them cook for 3 minutes. You will notice that the pita will start bubbling up. This is what you want. Flip your pita over and cook for another 3-5 minutes or until both sides are golden brown. Continue this process until all pitas have been baked.
Notes
Nutrition
Love,
