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+ servings

Sourdough Pita Bread

This simple recipe yields soft, chewy pitas with a classic tangy flavor, perfect for wraps or dipping. Makes 8 pitas.
Prep Time:10 minutes
Cook Time:8 minutes
Rest Time:12 hours
Total Time:12 hours 18 minutes

Equipment

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

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

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

Nutrition

Calories: 189kcal | Carbohydrates: 34g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 293mg | Potassium: 61mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1IU | Calcium: 8mg | Iron: 2mg
Servings: 8 pitas
Calories: 189kcal
Author: Katie Shaw