Sourdough Pita Bread

Sourdough Pita Bread created by The_MamaBird

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.

Ready In:
4hrs 5mins
Yields:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@PaulaG
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@PaulaG
Contributor
"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."

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  1. 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.
  2. Alex M.
    I used to feel really grateful that I live in a community with access to great fresh pita. Then I found this recipe...and I haven't purchased the "great" local pita since! I feel much healthier eating my flour sourdoughed, and because it's sourdough it stores really well. sometimes I make as much as 5 batches at a time.
  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. Blythian
    How do I print a recipe?
  5. kavitaramak
    Can you pls post this recipe in grams than cups
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