Slow-Fermented Sourdough Pita with Sprouted Grains Recipe

Learn how to make the best homemade slow-fermented sourdough pita with sprouted grains using this easy baking recipe. The long fermentation process develops complex flavors while the sprouted grains add nutritional benefits and a delightful texture, creating the most authentic, pocket-perfect pitas you've ever tasted.

Difficulty:

Advanced

Prep Time:

30 mins (plus 16-24 hours fermentation)

Cook Time:

15 mins

Serves:

8 pitas

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">150g active sourdough starter (100% hydration)</li><li class="ingredients-single-item">280g bread flour</li><li class="ingredients-single-item">70g sprouted wheat flour (or sprouted spelt flour)</li><li class="ingredients-single-item">30g sprouted grains (wheat, spelt, or a mix)</li><li class="ingredients-single-item">220g filtered water, at room temperature</li><li class="ingredients-single-item">9g salt</li><li class="ingredients-single-item">15g olive oil</li><li class="ingredients-single-item">5g honey (optional, to feed the starter)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Digital kitchen scale</li><li class="equipment-single-item">Cast iron skillet or baking stone</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Proofing container</li><li class="equipment-single-item">Clean kitchen towels</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by ensuring your sourdough starter is active and bubbly. Feed it 8-12 hours before you plan to make the dough. A mature starter will be doubled in size, with a pleasant sour aroma and plenty of bubbles throughout – this is crucial for proper fermentation and flavor development.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl, combine the active sourdough starter with water, olive oil, and honey (if using). Stir until the starter is fully dissolved. The liquid ingredients help distribute the wild yeasts and bacteria from your starter throughout the dough, ensuring even fermentation.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the bread flour, sprouted wheat flour, and sprouted grains to the bowl. Mix until no dry flour remains and you have a shaggy dough. Cover and let rest for 30 minutes – this autolyse period allows the flour to fully hydrate and begins gluten development without kneading.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add salt and incorporate it by gently folding the dough over itself several times. The dough will feel slightly stiffer after adding salt, which strengthens the gluten structure. Perform a series of stretch and folds every 30 minutes for the first 2 hours (4 sets total), helping develop strength and structure in your dough.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>After the final fold, transfer the dough to a clean, lightly oiled container and cover. Allow to ferment at room temperature (21-24°C) for 2-3 hours, then refrigerate for 12-20 hours. This slow, cold fermentation develops complex flavors while the enzymes in the sprouted grains break down starches and phytic acid, making the bread more digestible.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Remove the dough from the refrigerator and let it warm up for 1 hour. Turn out onto a lightly floured surface and divide into 8 equal pieces (about 90-95g each). Shape each piece into a tight ball by pulling the edges into the center and pinching to seal. Let the balls rest, covered with a damp towel, for 30 minutes to relax the gluten.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Preheat your cast iron skillet or baking stone on the stovetop over medium-high heat, or your oven to its highest setting (usually 250-275°C) with the stone inside. The intense heat creates steam inside the pita, forcing the layers to separate and form the characteristic pocket.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Working with one dough ball at a time, flatten it gently with your fingertips, then roll into a circle about 15-18cm in diameter and 5mm thick. Don't roll too thin or the pita won't puff properly. Keep the other balls covered while you work.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For stovetop cooking: Place the rolled pita onto the hot skillet and cook for 1-2 minutes until bubbles form and the bottom has light brown spots. Flip and cook for another 1-2 minutes until puffed up like a balloon. For oven baking: Place 2-3 pitas directly on the preheated stone and bake for 3-4 minutes until fully puffed and lightly golden.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Transfer cooked pitas to a clean kitchen towel and cover to keep warm and soft. The trapped steam will help maintain the pocket. Allow them to cool slightly before serving – this gives the structure time to set. These pitas are best enjoyed fresh but can be stored in an airtight container for 2 days, or frozen for up to 3 months.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Slow-Fermented Sourdough Pita with Sprouted Grains Recipe?

This artisanal pita requires active sourdough starter, bread flour, sprouted wheat flour, sprouted grains, filtered water, salt, olive oil, and optional honey. The combination of standard and sprouted flours creates a nutritionally rich bread with complex flavour.

How to cook Slow-Fermented Sourdough Pita with Sprouted Grains Recipe at home?

Learn how to cook Slow-Fermented Sourdough Pita with Sprouted Grains by preparing an active sourdough starter, mixing it with the flours and other ingredients, allowing for long fermentation (16-24 hours), dividing and shaping the dough into small rounds, and cooking them either on a hot cast iron skillet or baking stone until they puff up and form pockets.

Why do my homemade pitas fail to form a pocket when cooking?

Pitas may fail to pocket due to insufficient heat (your cooking surface must be very hot), rolling the dough too thin or thick (aim for 5mm), inadequate fermentation, or overworking the dough. The steam created during cooking must be intense enough to separate the layers.

Can I make sourdough pita bread without sprouted grains?

Yes, you can substitute the sprouted grain components with regular whole wheat flour or additional bread flour. While you'll miss some nutritional benefits and texture complexity, the sourdough fermentation will still produce delicious pita bread with good pocket formation.

How long can I store homemade fermented pita bread?

Freshly baked sourdough pitas stay soft at room temperature in an airtight container for 2-3 days. For longer storage, freeze them for up to 3 months. To refresh, lightly sprinkle with water and warm in the oven or toaster before serving.

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