Homemade Sourdough Pita Bread Recipe

Introduction

Sourdough pita bread combines the tangy flavor of natural fermentation with the soft, pillowy texture of traditional pita. This recipe yields eight perfect pitas with a crispy exterior and a pocket ready to be filled with your favorite ingredients. It’s a rewarding bake that’s worth the wait.

Ingredients

• 1 cup active sourdough starter (stirred down)
• 1 cup warm water (between 80-90°F)
• 3 ½ cups unbleached all-purpose or bread flour (using the scoop + level method)
• ¼ teaspoon granulated sugar
• 1 ½ teaspoons coarse kosher salt
• 3 tablespoons olive oil

Instructions

1. Step 1: In the bowl of a stand mixer, combine 1 cup warm water, 1 cup sourdough starter, and 2 cups flour. Mix with the paddle attachment until fully combined. Let the mixture rest for 10 minutes.
2. Step 2: Add the remaining 1 ½ cups flour, ¼ teaspoon sugar, 1 ½ teaspoons coarse kosher salt, and 3 tablespoons olive oil. Switch to the dough hook and knead for 5 minutes.
3. Step 3: Cover the bowl and let the dough rest for 30 minutes. Perform a stretch and fold on the dough, then repeat the rest and stretch/fold cycle two more times, for a total of three cycles.
4. Step 4: Cover the dough tightly and place it in the refrigerator overnight, allowing it to ferment from 12 to 72 hours.
5. Step 5: Remove the dough from the fridge and let it come to room temperature for about 3 hours before baking.
6. Step 6: Place a baking stone in your oven and preheat it to 500°F with the stone inside.
7. Step 7: Divide the dough into 8 equal pieces and shape each into a ball. Let them rest for 20 minutes.
8. Step 8: Roll each dough ball into a 6-inch circle, aiming for about ¼-inch thickness. Thickness is more important than the exact diameter.
9. Step 9: Place each rolled-out pita onto the hot baking stone and bake for 3 to 5 minutes, or until puffed and beginning to turn golden brown.
10. Step 10: Remove the baked pita from the oven and immediately wrap it in a clean kitchen towel. Slide wrapped pitas into a plastic bread bag to keep warm while baking the remaining pitas.

Tips & Variations

• Using a baking stone or steel helps create the intense heat needed for the pitas to puff up properly.
• If you don’t have a stand mixer, knead the dough by hand for about 8-10 minutes until smooth and elastic.
• For a thinner pita, roll the dough slightly thinner than ¼ inch, but be careful as thinner pitas can bake faster and get crispy.
• Try adding herbs like za’atar or garlic powder into the dough for extra flavor.
• If you prefer a quicker option, let the dough ferment at room temperature for 4-6 hours instead of the longer cold ferment.

Storage

Store leftover pitas wrapped in a clean kitchen towel inside a sealed plastic bag at room temperature for up to 2 days. For longer storage, freeze the pitas in a sealed bag for up to 2 months. To reheat, warm them briefly in a hot skillet or wrapped in foil inside a 350°F oven until soft and pliable.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of sourdough starter?

Yes, you can substitute instant yeast for the sourdough starter to shorten fermentation time. Use about 1 teaspoon of yeast and reduce the rising time accordingly.

Why do my pitas not puff up in the oven?

Make sure your oven and baking stone are fully preheated to a high temperature (around 500°F). Also, rolling the dough to the right thickness—about ¼ inch—is crucial. If the dough is too thick or the oven not hot enough, pitas won’t puff properly.

Homemade Sourdough Pita Bread Recipe

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★★★★★

4.8 from 150 reviews

• Author: anna
• Total Time: 14 hours 25 minutes (including fermentation and resting times)
• Yield: 8 pitas 1x
• Diet: Vegetarian

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Description

This recipe for Sourdough Pita Bread produces soft, flavorful pitas with a delightful tang from the sourdough starter. Using an overnight fermentation enhances the depth of flavor and creates perfect pockets when baked on a preheated baking stone at high heat. These pitas are great for sandwiches, dipping, or serving alongside Mediterranean dishes.

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Ingredients

Scale 1x2x3x

Dough Ingredients

• 1 cup active sourdough starter (stirred down)
• 1 cup warm water (between 80-90°F)
• 3 ½ cups unbleached all-purpose flour or bread flour (using scoop + level method)
• ¼ teaspoon granulated sugar
• 1 ½ teaspoon coarse kosher salt
• 3 tablespoons olive oil

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Instructions

1. Mix Starter and Flour: Combine 1 cup warm water, 1 cup sourdough starter, and 2 cups flour in the bowl of your stand mixer. Mix with the paddle attachment until fully combined. Let the mixture rest for 10 minutes to allow the flour to hydrate.
2. Add Remaining Ingredients and Knead: Add the remaining 1 ½ cups flour, ¼ teaspoon granulated sugar, 1 ½ teaspoons coarse kosher salt, and 3 tablespoons olive oil to the bowl. Switch to the dough hook attachment and knead the dough for about 5 minutes until smooth and elastic.
3. Rest and Stretch & Fold: Cover the bowl and let the dough rest for 30 minutes. After resting, perform a stretch and fold on the dough. Repeat the cycle of resting and stretch/fold a total of three times to develop gluten strength.
4. Refrigerate Overnight: Cover the dough tightly and place it in the refrigerator to ferment overnight, anywhere from 12 to 72 hours. This slow fermentation enhances flavor and texture.
5. Bring to Room Temperature: Remove the dough from the fridge and allow it to come to room temperature for about 3 hours before shaping.
6. Preheat Oven and Baking Stone: Place a baking stone in the oven and preheat to 500°F to ensure a hot surface for baking the pitas.
7. Divide and Shape Dough: Divide the dough into 8 equal pieces and roll each into a smooth ball. Allow the dough rounds to rest for 20 minutes to relax the gluten.
8. Roll Out Circles: Just before baking, roll each ball into a 6-inch circle about ¼ inch thick. Thickness is more important than diameter for proper puffing.
9. Bake the Pitas: Place the rolled circles onto the preheated baking stone. Bake at 500°F for 3-5 minutes or until the pitas puff completely and start to turn golden brown.
10. Wrap the Pitas: Remove the baked pita from the oven and immediately wrap them in a clean kitchen towel, then slide into a plastic bread bag to keep them soft while baking the remaining pitas.

Notes

• Use the scoop and level method to measure flour for accurate results; avoid packing the flour.
• The dough can ferment in the fridge for up to 3 days, which improves flavor complexity.
• Thickness of the rolled dough is key; aim for about ¼ inch to achieve perfect puffing and pocket formation.
• Using a baking stone preheated to high temperature simulates traditional pita baking and creates the puffed pocket.
• Wrapping the pitas after baking helps retain moisture and softness.

• Prep Time: 25 minutes
• Cook Time: 5 minutes per batch
• Category: Bread
• Method: Baking
• Cuisine: Mediterranean

Keywords: sourdough pita bread, sourdough bread, Mediterranean bread, homemade pita, pita pockets, easy bread recipe