Simple Sourdough Pita Bread: Step By Step

This sourdough pita recipe is a simple way to make fresh, homemade pita bread from basic ingredients (and some patience).

Make sure your sourdough starter is active and bubbly so that the dough rises well and gives your pitas that perfect, chewy texture.

A close-up image of a stack of freshly cooked sourdough pitas, slightly puffed and golden brown, placed on a wooden board.

Sourdough Pita Bread

This simple recipe yields soft, chewy pitas with a classic tangy flavor, perfect for wraps or dipping.

Prep Time 10

Cook Time 8

Rest Time 12

Total Time 12 18

Serving Size pitas

Ingredients

½ cup sourdough starter active and bubbly
1 cup water (+ ¼ cup filtered water for activating sourdough starter)
½ cup whole wheat flour
2 cups all-purpose flour (+ ¼ cup for activating sourdough starter)
1 tablespoon sugar
2 tablespoons vegetable oil (plus more for oiling bowl)
1 teaspoon salt

Instructions

Feeding the Sourdough Starter. 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 allow it to 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 to Dry Ingredients. Add the water, sourdough starter, and vegetable oil to the flour mixture.
Knead the Dough. Using the dough hook attachment, knead the dough on medium-low speed for about 10 minutes, or until it is soft and stretchy.
Remove Dough, Grease Bowl, and Return Dough to Bowl. 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.
Allow the Dough to Rise. Cover and let the dough rise for 6-8 hours or until it has doubled in size.
Divide the Dough into 8 Round Discs. 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” thick. They’ll be about 8” round discs. Allow them to sit for 30 minutes.
Preheat Skillet. Turn your electric skillet to 375 degrees F and let it come to temperature before baking your pitas.
Cook Pitas. Working in batches, place your prepared pitas on your preheated electric skillet (I could fit 3 on my skillet). Allow it to 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

Depending on the temperature of your home and the weather, the dough can take up to 12 hours to rise. Testing was done on a warm summer day and the dough had doubled in size in just under 6 hours.

Although making these pitas takes longer than just ordering out, I like these better, knowing they came from my sourdough starter. I’ve tried several bread recipes, but this one is the most reliable. These pitas taste great for wraps, dipping in hummus, or just tearing off a piece and eating it plain!

A top-down view of sourdough pitas on a wooden board, with a small bowl of diced cucumbers and tomatoes on the side, ready to eat.

I hope you love them!

Tips For The Best Sourdough Pita

Room Temperature Matters: If your kitchen is cooler, consider placing the dough in a warm spot, like an oven with just the light on, to help it rise within the 6-8 hour window.
Properly Feeding the Starter: Before mixing the dough, make sure your sourdough starter is at its peak—active and bubbly. If it’s sluggish, give it an extra feed a few hours before using it.
Roll Evenly for Even Cooking: Roll out the dough discs evenly to make sure they puff up properly and cook evenly on the skillet.
Resting the Dough: After dividing and rolling the dough, give it 30 minutes to rest. This relaxes the gluten and helps the pitas puff up nicely when cooked.
Skillet Temperature Check: Before cooking the first pita, test the skillet’s temperature with a small piece of dough. It should puff up and start to brown within a minute—if not, adjust the heat accordingly.
Adjust for High Altitude: If you live above sea level, check out this helpful article on adjusting the recipe temperature and cooking time.

Key Ingredients and Tools

When making this recipe, having the right tools and ingredients can make all the difference. Here are a few key items to keep in mind:

Sourdough Starter. Your starter should be active and bubbly for the best rise and flavor in your pitas. If you don’t have one, you can start your own at home, but it takes some time to develop.
Whole Wheat Flour. This adds a bit of heartiness and flavor to the pitas. If you don’t have whole wheat flour, you can substitute it with all-purpose flour, but the texture and taste will be slightly different.
Electric Skillet. Using an electric skillet helps maintain a consistent temperature, which is key for getting those pitas to puff up evenly. If you don’t have one, a heavy-bottomed skillet on the stove will work, but watch the heat closely.

As long as you prepare your sourdough starter ahead of time, everything else is pretty basic and easy to find at any grocery store.

Serving Suggestions

Serve with hummus, tzatziki sauce, grilled vegetables, falafel, shredded chicken or lamb.

Troubleshooting and Help

Can I make the dough ahead of time and cook the pitas later?

Yes, you can! After the dough has risen, you can store it in the fridge for up to 24 hours. Just let it return to room temperature before rolling it out and cooking the pitas.

What if my pitas don’t puff up?

If your pitas don’t puff, don’t worry—they’ll still taste great! It could be that the skillet wasn’t hot enough, or the dough wasn’t rolled evenly. Just make sure to roll the dough evenly and let the skillet preheat fully next time.

Can I bake these in the oven instead of using a skillet?

You sure can! 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.

Can I use all-purpose flour instead of whole wheat?

Definitely! The texture might be slightly different, but all-purpose flour will work just fine. This is a good option if you want a lighter pita.

How do I store leftover pitas?

Just let them cool completely and store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze and reheat them when needed.

Storing Leftovers

Here’s how to store your Sourdough Pitas:

Room Temperature: Once the pitas have cooled completely, store them in an airtight container or a zip-top bag at room temperature. They will stay fresh for up to 3 days.
Freezing: If you want to keep the pitas longer, you can freeze them. Place the cooled pitas in a freezer-safe bag, separating each with a piece of parchment paper to prevent sticking. They’ll stay good in the freezer for up to 3 months. When you are ready to use them, just let them thaw at room temperature or warm them up directly in a skillet or oven.

These storage tips will help keep your pitas fresh and delicious!

I hope you enjoy this sourdough pita recipe and will start making these from home. All you need is some patience and simple ingredients. These pitas are great for lunch, dinner, or just a snack with your favorite spread. These easy pitas will surely become a kitchen staple.

Simple Sourdough Pita Bread: Step By Step