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Soudough pitta bread

Baking Time15 mins
Course: Main Course, Salad
Cuisine: Middle East
Servings: 8 Pitta breads
Cost: £


  • 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.