Great recipe for sourdough pita bread

This is another recipe from my book Homemade Sourdough. It’s super fun to do.

Sourdough pita bread

Everyone loves pita bread, don't they? Versatile and delicious, pita bread is great for sandwiches, or for dipping into things.
This sourdough receipe takes a bit of patience – as does all sourdough – but it's worth it for the wonderful flavour and texture.
I bet you cannot resist squealing when you see it begin to puff up!
Baking Time 15 mins
Course Main Course, Salad
Cuisine Middle East
Servings 8 Pitta breads

Equipment

  • bowls, scraper, rolling pin, scale, baking sheets lined with non stick parchment

Ingredients
  

To refresh the starter

  • 70 g Wheat sourdough starter from the vat in the fridge
  • 70 g White wheat flour
  • 70 g Water

To make the dough

  • 60 g Whole wheat flour
  • 450 g White wheat flour
  • 310 g Water
  • 10 g Salt

Instructions
 

Day One

  • Measure the sourdough starter into a large bowl and return any remaining starter to the refrigerator.  
  • Add the flour and the water to refresh the starter. Give it a stir, cover it and leave it on the counter overnight.

Day Two

  • Add the ingredients to make the dough. Knead well for 10 minutes.
  • Cover the bowl with a shower hat and leave on the counter for 4 hours.  
  • Scrape the dough out of the bowl onto a lightly floured surface. 
  • Lightly flour the top of the dough too and then, using a scraper, divide the dough into 8 pieces. 
  • Take each piece and roll it into a disc no more than about 1/4 cm thick.  If you are sticking to the dough, simply flour it a bit more. 
  • Pick the pieces up and place them on a baking tray lined non stick baking parchment.
  • Flour the tops again and cover them loosely with plastic wrap.  Let them rest for 2-3 hours or until they pass the probe test.
  • Preheat the oven to 230 C and bake the pitas for 15-20 minutes (depending on how hot you can get your oven).  The hotter the oven the more likely they are to puff up.  The alternative is to fry them at VERY HIGH heat in a dry frying pan or griddle. Again, the hotter the pan, the more likely they are to puff up.
  • Remove from the oven and carefully slit them open about half way around so they don't close up completely. Watch out – the steam can burn you so wear oven gloves or washing up gloves as you do this. Wrap them up in a tea towel to keep them soft until you are ready to eat them.

Would you like to learn more about sourdough bread baking?  Book a class with us today and take the sourdough course!  Your own starter, plenty of bread to eat and take home, expert instruction, copious notes, coffee, tea, lunch….it’s all happening in the sourdough course!

5 thoughts on “Great recipe for sourdough pita bread”

  1. I’ve just tried making this, the dough is very wet, and tricky to kneed by hand, is this the right consistency?

    1. Hi Jennifer, actually, this dough is not THAT wet (for a sourdough). All sourdough dough is sticky and this one is only 61% hydration with 41% sour to flour so it’s whilst it’s not as low as you can, it’s not nearly as wet as it could be. How did they work out?

  2. Thanks for sharing this recipe. I made it yesterday and also found it frustratingly wet. I kneaded it in the mixer, so that was ok, but when I went to try to shape the pitas I probably ended up mixing in at least 2 more cups of flour before I could even start to handle the dough. Despite using floured parchment paper, I still had issues getting the pita off the baking pan and onto my hot skillet.

    It all tasted good in the end (and puffed up nicely), but I would definitely use a lot more flour from the start next time!

    1. Dear Maryanne, I am sorry to hear that. I agree the recipe is wet and shaping wet dough is a challenge. Did you measure in cups? I ask because the recipe is listed in grams and you mention you added 2 cups of flour?

      1. Hello! I measured everything (initially) with a digital scale. When I started trying to shape the pitas I scooped in a lot of extra flour that I didn’t weigh.

        Do you have any tips for working with wet dough? I am curious how people manage to do anything with it, let alone shape it into loaves, etc. 😀

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