These Whole Wheat Sourdough Pitas are SO yummy, and easy to make! If you are new to Sourdough, there may be a little bit of a learning curve when baking Sourdough Boules, but these are so easy to make, even for a newbie! YAY!
Don’t have a Sourdough Starter yet? Click the link to get started with my Sourdough Starter How-To!
The dough is started the night before baking the pitas, and is left to rise overnight on the counter. (This is when the yeast does all it’s magic!) If you would rather make this recipe all in one day, see my notes on the recipe below for tips to do this. I have had great success making pitas or any sourdough bread this way! It’s all about the timing!
Depending on when you would like to bake the pita (which only takes 5 min at a time on my Baking Steel) you can simply adjust when you prepare the dough!
I LOVE serving some fresh baked Pita with my Garlic-Tahini Hummus as an appetizer, or with some freshly made Oil-Free Falafel stuffed with veggies. My kids also LOVE these as mini pizzas (vegan of course) and will snack on them fresh out of the oven!
Either way you choose to devour them, these Whole Wheat Pitas are DELICIOUS and even better… OIL-FREE, WHOLE WHEAT, and VEGAN! Win-Win!
Whole Wheat Sourdough Pita (Oil-Free)
- 1 Stand Mixer & Mixing Bowl, or 1 Large Mixing Bowl
- 1 Pizza Stone, Baking Steel or Flat Cast Iron Pan
- 3.5 cup White Whole Wheat Flour (550g) + Extra flour for rolling out pitas.
- 1 cup Active Sourdough Starter (170-175g)
- 1.5 cup Water at Room Temp (310g) You do not want to use cold water as it takes longer to activate the Starter. Hot water can KILL the starter, so best to use room temp or luke warm.
- 1 tsp Non-Iodized Salt I use Pink Himalayan Salt.
First Day (Evening)
- Add your active starter and water to the mixing bowl of a stand mixer. Stir well before adding the flour and salt.(You can also do this by hand in a large mixing bowl.)
- Attach the dough hook to your mixer, add the Flour and Salt to the bowl. Mix on low to bring together into a nice dough. (You can also do this by hand if you do not have a mixer.)
- Let the dough knead for another 5 minutes until a nice dough forms. (With Whole Wheat flour, it will not be quite as elastic as white flour.)
- Shape the dough into a ball, and use water to wet the surface of the dough, just to add a bit more moisture before covering.(Whole Wheat Flour tends to soak up a LOT more moisture.)
- If you are baking the pita first thing in the morning, leave the bowl out over-night covered on the counter. (You can use saran wrap, or a lid, that will keep moisture in.)
- If you will be baking the pita later in the day the next day (afternoon or evening) leave the bowl on the counter covered until you are off to bed, and then place in the fridge overnight, in a bowl with a lid to seal in moisture.
Second Day (Morning)
- In the morning, your dough should have risen quite significantly. It may not double in size conpletely, but you should see a noticeable difference.
- If you left the dough in the fridge overnight, take the dough out and allow it to come to room temperature. The dough should start to rise and become active again. (Again, it may not double in size, but you should see a noticeable difference.)
- Place your pizza stone, baking steel or cast iron into the oven and pre-heat to 450º while you prepare the dough.
- Scrape the dough out onto a floured surface and into a round disc shape. Cut the dough into 8 equal parts.
- Gently roll each piece of dough into a ball and place on a floured surface.
- Using a rolling pin, roll each piece out into a circle roughly 6-8" big in diameter, about 1/2-3/4 inch thick.If the dough is pushing back and not rolling out easily, just let it rest for 5 minutes and then try again. Don't force it, as you will lose all the air bubbles.
- Once the oven is ready, place the pita onto the stone and bake for 5-7 minutes. There is no need to flip them over, but you can if you want.
- They will be done once the bottom has slightly browned. When done, place them into a clean tea towel on the counter (covered), and allow to cool.
- Pita bread is best on the day it is made, but will keep well in a air tight container on the counter for up to 3 or 4 days. Enjoy with your favorite sandwich fillings or fresh hummus!