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Sourdough Pita Bread

This sourdough pita pocket bread is worth the effort! Delicious and healthy, it makes the perfect base for endless sandwiches.
Print Recipe
A sourdough pita bread cut in half
Prep Time:15 minutes
Cook Time:1 hour
Proofing:8 hours
Total Time:9 hours 15 minutes

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Bench scraper or knife
  • Sheet pan or pizza peel
  • Rolling Pin
  • Baking stone
  • Tea towel

Ingredients

  • 1 cup Active sourdough starter
  • 2 cups Water
  • 1/3 cup Milk
  • 2 tsp Salt
  • 5 1/2-6 cups Flour

Instructions

  • Feed your sourdough starter the night before you want to make these so it is active and bubbly in the morning.
  • Combine hot water and milk in a large mixing bowl or the bowl of a stand mixer fitted with the dough hook.
  • Continue to add the active sourdough starter and salt. Mix well.
  • Add the flour about a cup at a time and knead for about 5 to 8 minutes until you have a dry, not sticky, dough.
  • Place the dough in a non-metal bowl and cover it with a damp tea towel, beeswax wrap, or plastic wrap. Set in a warm place to rise for 6 to 8 hours.
  • When ready to bake, preheat your oven with the baking stone in it to 500 degrees F for at least 30 minutes.
  • Take the dough and use a bench scraper or a knife to divide it into 12 equal pieces. Set the pieces on a cookie sheet and cover them with a damp tea towel. They will continue to rise a little as they rest.
  • When ready to bake, Take a piece of dough and roll it out into an oval about 6 inches across. Dust a pizza peel or cookie sheet with flour and set the flattened dough on it.
  • Quickly open the oven door and slide the dough onto the baking stone. I can fit 2 on my baking stone.
    Two pieces of pita dough on a baking stone in an oven
  • Watch closely for the pita to puff up into a ball. This only takes 3 or 4 minutes. Do not let it brown! If it starts to brown before fully puffing up, remove it from the oven.
    A pita puffed up in an oven
  • Once it has puffed up, quickly remove it from the oven, place it on a plate and cover it with a clean kitchen towel.
  • Continue until all of the pitas are cooked. If as you cook more pitas they aren't puffing up as well, take a break and allow your oven to heat back up for 5 or 10 minutes then resume cooking.
  • To enjoy, cut a pita in half and then gently use your finger or a knife to separate the two sides and open the pocket up. Be careful as steam will come out!
  • Fill with your favorite sandwich ingredients and enjoy!

Notes

Store in an airtight container at room temperature for up to 3 days.
Freeze in a reusable bag or freezer bag for up to 6 months. Thaw at room temperature.
Reheat in the microwave for 10 seconds on each side until warm. Or in a 350-degree oven for 5 to 10 minutes until warm but not brown.
Servings: 12 pitas
Author: Lisa Harlow