These Sourdough Pita Breads are so easy to make! There is a good amount of fermentation time, which requires no work, just waiting. Other than that, they are simply rolled out and baked for 5 minutes on a pizza stone or cast iron pan! So easy, and yet so delicious! The Sourdough Starter gives them even more fluffiness and height than regular pitas. They are PERFECT for your favorite Falafel or Hummus recipes.
Click here for my Creamy Garlic-Tahini Hummus
You will need a sourdough starter for this recipe. If you do not have one, don’t fret! You can get your starter going today! Recipe Here: Sourdough Starter
| Cook Time | 5-7 min |
| Passive Time | 14-16 Hours |
| Servings |
Pitas
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- 1 cup (165g) Active Sourdough Starter (Mine is roughly 90% Hydration)
- 1 cup (235g) Water at Room Temp
- 3 cups (450g) Bread Flour
- 1 tbsp (14g) Extra Virgin Olive OIl (Omit this for an oil-free pita.)
- 1 tbsp (20g) Agave or Maple Syrup
- 1 tsp (8g) Sea Salt (Non-Iodized)
Ingredients
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- Add your active starter, 1 cup of water, and 1 cup of flour to the mixing bowl of a stand mixer. (You can also do this by hand in a large mixing bowl.)
- Mix until the ingredients create a watery mixture. Cover the bowl and set aside for 30 minutes.
- After 30 minutes, attach the dough hook to your mixer, add all the rest of the ingredients to the bowl and 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 elastic dough forms.
- If you are baking the pita first thing in the morning, leave the bowl out over night covered. (You can use saran wrap, or a lid, that will keep moisture in.) If you will be baking the pita later in the day (afternoon or evening) the following day, leave the bowl on the counter covered, until you are off to bed, and then place in the fridge overnight, in a sealed bowl.
- The dough is ready when it has risen quite a bit in the bowl (it may not double, but it should be a noticeable increase) 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. It may not double in size, but you should see a noticeable difference.
- Place your pizza stone 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 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 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 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.
- 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!
You can also freeze this pita bread. Wrap and place in a sealed freezer safe container or Ziploc bag.
When you want to use the pitas, take it out of the freezer and bring to room temperature. Warm the pita in the oven.
For a Whole Wheat Pita recipe that is OIL FREE click here!
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