Sourdough Pita Bread

"This recipe is a delicious use of sourdough starter. Use to make gyros or stuff with hummus and an assortment of fresh vegetables. The rising may take a little while depending on temperature and how active the starter is. If you want to give the starter a boost, add 1 tsp commercial yeast to 1/8 cup of water and allow to bubble before adding to flour mixture."
photo by The_MamaBird photo by The_MamaBird
photo by The_MamaBird
photo by Deborah D. photo by Deborah D.
photo by Christopher C. photo by Christopher C.
photo by Kim J. photo by Kim J.
photo by Red_Apple_Guy photo by Red_Apple_Guy
Ready In:
4hrs 5mins
8-10 pita rounds




  • In a large bowl combine the flour, sugar and salt. Mix in oil and starter adding water 2 to 3 tablespoons at a time kneading until dough is soft and elastic.
  • Grease a large bowl, place the dough in the bowl turning to coat. Cover with a towel and allow to doublein volume. Punch down and take a lemon sized ball of dough and roll into a 6 inch circle the thickens of 2 tortillas.
  • Cover with a damp cloth and allow to rest for 15 minutes. Heat a cast iron griddle and place a formed pita on the hot griddle. Cook on one side until dough puffs. Enjoy.

Questions & Replies

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  1. Blythian
    How do I print a recipe?
  2. kavitaramak
    Can you pls post this recipe in grams than cups


  1. Red_Apple_Guy
    Excellent sourdough with a yeast option. Very tasty. I made a mistake when pan cooking one and flipped it. Don't do that. The others I baked in a 500F oven for 4 or 5 minutes. I assume pan cooking on one side would work well too.
  2. Deborah D.
    great recipe! these came out so fluffy and they puffed up with great pockets. i did a series of stretch and folds in lieu of kneading. maybe 5 of them and let the dough bulk proof at 67 degrees F for about 5 hours. preheated oven and a dark cookie sheet to 500 degrees F, rolled them out into 9 small pitas which i put on a parchment paper. slid the parchment onto the cookie sheet and baked exactly 5 minutes at 500. perfect. the pockets are great. mine were a bit on the sour side as i proofed at a cool temp but if you proof warmer the results will be milder i think. i might try bulk fermenting overnite in the fridge and see how that affects dough quality and taste. i used 60 g whole wheat flour, 60 grams AP and 60 grams bread flour, 3 grams salt, 15 grams olive oil, 3 grams salt. perfect. i did not need to add the yeast as my starter was freshly fed the night before. i may include a bit of semolina flour and rye flour next time for added interest and textures
    • Review photo by Deborah D.
  3. kinni p.
    I've made pitas before in the oven that involved lots of spraying water into the oven, and I never thought they could be made with straight whole wheat flour. Even as I was kneading together this tough mass, I thought, 'this will never work'. I was wrong. This recipe made some really decent pocket pita with all whole wheat and a skillet. I will be making this again and sharing with others. Thank you!
  4. The_MamaBird
    I chose to use half whole wheat flour and half all-purpose flour for the pitas, as my starter is half and half as well. These came out so much better than I expected! My first time making pitas, and my four-year-old helped. Only a few actually puffed up, creating their own filling space in the middle, but they are easily cut with a bread knife. I'll do this recipe again!
  5. Yarnwrangler
    I think the wheat was good, but family didn't care for wheat. I made it just the same with white flour and they came out great! I don't use commerical yeast so it was great to find a recipe for pita bread.


  1. Kristen R.
    They turned out so awesome when I used all-purpose and bread flour (what I had already). I made a recipe-and-a-half, so I used 2 cups AP and 1 cup bread flour. I also accidentally put in too much salt (I put in 2 tsp when I should have put in 1+1/2 tsp for the amount I was making). So they were a bit too salty, but still very good. The recipe amount of salt should be perfect! Mine also didn't make pockets very well. A few did poof up (on the stove, in a Pampered Chef RockCrok, lidded), but the pockets were not substantial enough to fill. Still made a killer flatbread. Next time I will try stretching the insides thinner, or maybe stretching the outsides thinner. The poofing has to do with the thickness.
  2. Susan B.
    ~1\8 tsp baking powder ~1g yeast



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