Sourdough Pita Bread

Soft and fluffy sourdough pita bread comes together in just one day with simple ingredients and is naturally leavened with sourdough starter. These light, airy pockets are full of flavor and perfect for stuffing or scooping. Homemade pita bread is easier than you think—and far better than store-bought!

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Post Permalink Title

Email *

Save

Why you will love this recipe

• This is a same day sourdough recipe, which means that it only takes one day to mix your dough, let it rise and bake. For more same day recipes try my Same Day Sourdough Bread and Same Day Dinner Rolls. 
• This recipe is made with basic ingredients you can find in your kitchen. 
• Instead of using commercial yeast to leaven, this homemade pita bread is naturally leavened with a sourdough starter, which also gives it a slightly tangy flavor. 

What is the difference between pita bread and naan bread?

Both are flatbreads, but pita puffs up when baked, creating a signature pocket, while naan stays soft and pillowy. Pita is typically made with fewer ingredients, whereas naan often includes yogurt for a soft, fluffy texture. Their origins also differ—pita comes from the Middle East, while naan originates from India.

Important Ingredients and Substitutions

• Active sourdough starter – Use your sourdough starter when it is at its peak, has doubled in size, and is bubbly. 
• Bread flour – I prefer to use bread flour when making sourdough bread because bread flour has a higher protein content and can better absorb liquid. In a pinch, you could use all-purpose flour, but I recommend reducing the water by 25 grams or so. 
• Olive oil – Using extra virgin olive oil helps create a soft pita. You can substitute for another type of oil if needed.  

See all the ingredients and amounts in the recipe card below.

Helpful tools

• Stand Mixer – It is easiest to make the sourdough pita recipe with a stand mixer so you do not have to worry about it sticking to your hands. 
• Kitchen scale – The recipe has both grams and cup measurements. but I always recommend using a kitchen scale to weigh the ingredients for the most accurate results. 
• Rolling Pin – This is my favorite rolling pin I use for all of my baking needs such as rolling out cinnamon roll dough. 
• Baking steel – The baking steel will get really hot, which is what you need for the pitas to puff up and get the signature pocket in the middle. I use a 1/4″ thick baking steel. You can also use a pizza stone or cast iron skillet for the same results but be sure to check the heat tolerance of your pan.

Instructions to make Sourdough Pita Bread

1. Start by adding the sourdough starter, water, salt, and olive oil to the bowl of a stand mixer and knead with the dough hook attachment on low speed for about 5 minutes until the dough is soft and smoothing out. Alternatively, mix all the ingredients in a bowl and knead by hand on a lightly floured surface. When kneading the dough it will be very sticky at first but once it has been kneaded for a few minutes should be a little tacky but not overly sticky. Resist the urge to add a lot of extra flour at the beginning.
2. Cover the bowl and let it rise for 4-5 hours at 75 degrees Fahrenheit until doubled in size.  
3. Once doubled, remove the dough from the bowl and place on a lightly floured surface.

4. Divide the dough into 8 equal sections. You can weigh the dough and then divide by 8 to get the weight per dough ball if you want to be exact or you can just eyeball it.
5. Gather the edges of the dough and bring them to the center, pinching them together to form a ball. Flip the dough seam-side down and roll it under your cupped hand to create a smooth, round shape. Cover the dough balls and let them rise for one more hour in a warm spot.

6. Preheat the oven with a heavy duty baking stone at 475 degrees Fahrenheit for about 30 minutes. On a lightly floured surface, roll each dough ball into a 6-7” circle, about ¼” thick. If the dough springs back too quickly, let it rest for a few minutes to relax the gluten, then roll again. Optional but helpful: place each rolled-out circle on a small square of parchment paper to make it easier to transport to the oven. Cover and let rest for about 10 minutes.

7. Once the pan is really hot, bake 2 at a time for 2 minutes on one side and 1 minute on the other side. If you use parchment paper you can bake the pitas with the parchment paper.

8. Alternatively, you can lightly oil a pan or cast iron skillet on the stove and heat it over medium to high heat. Place a pita on the hot pan and let it bake for about 30 seconds until you see several bubbles on the surface. Flip and let bake for an additional minute. I have not had good success getting the pitas to puff with this method but will still create a delicious flatbread.

Sample Schedule

For this recipe, your sourdough starter needs to be active and bubbly. Be sure to give it enough time to double in size before mixing your sourdough pita dough for the best results.

Here is an example schedule for your timeline for baking. The timeline can depend on the temperature and the activity of your starter, so your time may vary. This schedule assumes the dough temperature is around 75 degrees Fahrenheit. If you have trouble keeping your dough warm at room temp, read about my best tips to keep your dough warm. 

Preparing dough in advance

You can absolutely make the dough ahead of time! After the first rise, cover the bowl and refrigerate it for up to 24 hours for the best results. A cold ferment will enhance the tangy flavor. When you’re ready to make the pitas, simply remove the dough from the fridge and continue with the recipe, starting with dividing the dough into balls.

Ideas to use the sourdough pita bread

• Serve the pita bread on the side of this Greek Chicken Quinoa Bowl with Homemade Tzatziki. 
• Use the pita to make easy homemade gyros or stuff the pita pockets and make sandwiches with this Kofta-Seasoned Ground Beef Pita Sandwich recipe.
• Serve it on the side of homemade hummus or serve it with your favorite soup or salad. 

Hungryroot

I paired the sourdough pita bread with a Rainbow Chicken Hummus Bowl from Hungryroot, a grocery delivery service that simplifies meal planning.They let you choose nutritious meals based on your preferences and send the recipes and ingredients right to your door. Every meal we tried was quick (under 30 minutes), packed with veggies, and full of flavor. And don’t skip the almond chickpea cookie dough—it’s a must-try! For a limited time, use code COUNTRYROADS40 to get 40% off your first delivery plus a free gift.

Storage instructions

To store the pita bread, add it to an airtight container and keep it on the counter for up to a few days.

Pita bread also freezes really well. To freeze, add to a freezer-safe container or bag with parchment paper in between each pita. You can freeze them for up to 3 months. To use, let them thaw on the counter or add to a 350-degree oven until warm.

FAQ