Sourdough Pita Bread

half a pita bread with a pocket in the middle next to a small bowl of hummus

5 from 5 votes

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!

Prep Time20

Cook Time3

Rise time6

Course: Bread

Cuisine: Mediterranean

Servings: servings

Author: Emily Christensen

Equipment

Ingredients

200 grams water ¾ cup + 1 Tablespoon
180 grams active sourdough starter ¾ cup
400 grams bread flour 3 cups
30 grams olive oil 2 Tablespoons
10 grams salt 1 ½ teaspoon

Instructions

Mix all the ingredients together and then knead in a stand mixer with a dough hook attachment on low speed or by hand for about 5 minutes until soft and smooth.
200 grams water, 180 grams active sourdough starter, 400 grams bread flour, 30 grams olive oil, 10 grams salt
Cover the bowl and let rise for 4-5 hours at 75℉ until doubled in size.
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.
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.
Preheat the oven to 475℉ with a heavy-duty baking stone, pizza stone, or cast iron skillet. Let the pan preheat for about 30 minutes to ensure it is hot. Be sure to check the heat tolerance of your pan before using it.
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.
Cover the pitas and let them rest for 10-15 minutes before baking. This step can be skipped but the pitas will puff up better if they are left to rest.
Bake 1-2 at a time for 2 minutes on one side and then flip them over with tongs and bake for 1 more minute on the other side. If you use parchment paper you can bake the pitas with the parchment paper.
Remove from the oven and wrap in a towel to keep them warm. The pita breads will deflate but the pocket will remain.

Notes

Kneading by hand- The dough will be very sticky at first but once it has been kneaded for a few minutes it should become less sticky, although it will still be slightly sticky/tacky. Resist the urge to add a lot of extra flour at the beginning as it will make the pitas dry. A stand mixer is the easiest way.
Parchment paper- Cut 8, 8" squares of parchment paper and place each pita after it is flattened on a piece. This will make it much easier to transfer the dough to the oven. You can bake the pitas with the parchment paper underneath.
Hot pan is critical- Make sure the oven and baking sheet are very hot before putting the pitas on the pan or they won’t puff up to create the pocket.
Prep dough in advance-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.
Baking on stovetop- I have not had success getting a pocket with this option but still makes delicious flatbread. 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.
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.
Freezing the pitas- Add the pitas to a freezer-safe container with parchment paper in between each pita and freeze for up to 3 months. To use, let them thaw on the counter or add to a 350℉ oven until warm.

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