Great recipe for sourdough pita bread

Taking a break from the baguette bake off, and returning for a moment to sharing a few, select recipes from Perfecting Sourdough, and in response to one reader’s question, here is a recipe for wonderful, sourdough pita bread.

Soudough pitta bread

Baking Time 15 mins
Course Main Course, Salad
Cuisine Middle East
Servings 8 Pitta breads


  • 70 g Wheat sourdough starter from the vat in the fridge
  • 520 g White wheat flour
  • 60 g Whole wheat flour
  • 380 g Water
  • 10 g Salt


Day One

  • Measure the sourdough starter into a large bowl and return any remaining starter to the refrigerator.  
  • Add 70 g of the white wheat flour and 70 g of the water.  Stir and cover with plastic wrap, and leave on the counter for around 8 hours.

Day Two

  • Add the remaining ingredients and 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.  You can use a scale to weigh them (the total dough weight is 1040 grams) or you can just do it by eye.
  • Take each piece and, gently pound it the the palm of your hand into a little 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 either with semolina or a piece of non stick baking parchment.
  • Flour the tops anew and then cover them loosely with plastic wrap.  Let them rest for 2-3 hours or until they pass the probe test.
  • Preheat the oven to 250 celsius (or as high as you can get it) 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 – cast iron if you have it, excellent quality non stick if you don't.  The hotter the pan, the more likely they are to puff up.
  • Remove from the oven and wrap 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 Replies to “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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