Home
Recipes
Breads
Sourdough
Sourdough Pita Bread Recipe

Sourdough Pita Bread Recipe

Learn how to make homemade sourdough pita bread with this easy baking recipe! The natural fermentation creates the best flavor and texture, while the simple folding technique ensures perfect pockets every time. These tangy, tender pitas will outshine any store-bought version.
Difficulty:
Intermediate
Prep Time:
20 mins (plus 12-16 hours fermentation)
Cook Time:
12 mins
Serves:
8 pita breads
An overhead shot of golden-brown sourdough pita breads stacked on a rustic wooden board, with one broken open to reveal the perfect hollow pocket inside. The warm natural light highlights the subtle blistering on the surface, while scattered flour and a few sesame seeds add artisanal charm. In the background, a bowl of hummus garnished with olive oil and paprika sits alongside fresh herbs and a drizzle of extra virgin olive oil, emphasizing the bread's Mediterranean heritage. The sourdough pita's slightly uneven edges showcase its handmade quality, while steam gently rises from the freshly baked pieces.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">100g active sourdough starter (100% hydration)</li><li class="ingredients-single-item">300g bread flour (plus extra for dusting)</li><li class="ingredients-single-item">175ml water, room temperature</li><li class="ingredients-single-item">8g sea salt</li><li class="ingredients-single-item">15ml olive oil</li><li class="ingredients-single-item">5g honey (or sugar)</li></ul>

Equipment

<ul class="equipment-main-list"><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">Rolling pin</li><li class="equipment-single-item">Clean kitchen towel</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large mixing bowl, combine the active sourdough starter with water, olive oil, and honey. Stir until the starter is fully dissolved. This liquid mixture provides the perfect environment for the wild yeast to distribute throughout your dough.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the bread flour and salt to the liquid ingredients. Mix until no dry flour remains and you have a shaggy dough. The higher protein content in bread flour helps create the strong gluten network needed for those perfect pita pockets.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Cover the bowl and let the dough rest for 30 minutes. This autolyse period allows the flour to fully hydrate and the gluten to begin developing without the stress of kneading, resulting in a more extensible dough.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>After the rest, perform 3-4 sets of stretch and folds at 30-minute intervals. To do this, wet your hands slightly, grab one side of the dough, stretch it up and fold it over itself. Rotate the bowl 90 degrees and repeat until you've worked all four sides. The dough should become increasingly smooth and elastic with each set.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once the dough has developed good strength (it should hold its shape and be less sticky), cover the bowl and allow to ferment at room temperature (21-24°C) for 8-10 hours, or refrigerate overnight for 12-16 hours. The longer, cooler fermentation develops more complex flavors in your pita bread.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>When the dough has doubled in size and shows plenty of bubbles, turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces (about 75g each) using a dough scraper. Shape each piece into a tight ball by pulling the edges into the center and rolling under your palm on an unfloured section of your work surface.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Cover the dough balls with a clean kitchen towel and let them rest for 30 minutes. This relaxes the gluten and makes the dough easier to roll out without springing back.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place a cast iron skillet or baking stone in the oven and preheat to 250°C (480°F) for at least 30 minutes. The intense heat from the preheated surface is crucial for creating steam inside the pita, which forms the pocket.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Working with one dough ball at a time (keeping others covered), roll it out on a lightly floured surface to a 15-18cm (6-7 inch) circle about 5mm (1/4 inch) thick. Try to maintain even thickness throughout for consistent puffing.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Carefully transfer the rolled dough to the hot skillet or stone. Bake for 2-3 minutes until the pita dramatically puffs up and forms a pocket. When the underside is golden brown with a few darker spots, flip and cook for another 1-2 minutes. Don't worry if your first pita doesn't puff perfectly - the skillet gets better at retaining heat with each round!</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove the pita from the oven and immediately wrap in a clean kitchen towel to keep soft and trap the steam. This prevents the pitas from becoming brittle as they cool. Continue the process with remaining dough balls.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the pitas to cool for at least 10 minutes before cutting or serving. Store completely cooled pitas in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To refresh, lightly sprinkle with water and warm in a 180°C (350°F) oven for a few minutes.</li></ol>

FAQs

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

What ingredients are used in Sourdough Pita Bread Recipe?

This sourdough pita bread requires active sourdough starter (100% hydration), bread flour, water, sea salt, olive oil, and honey (or sugar). The high-protein bread flour and active starter are key to creating those perfect pockets and tangy flavour.

How to cook Sourdough Pita Bread Recipe at home?

Learn how to cook Sourdough Pita Bread by preparing a fermented dough (8-16 hours), dividing it into balls, rolling into thin circles, and baking on a screaming hot cast iron skillet or baking stone at 250°C. The intense heat creates steam that puffs the dough, forming that characteristic pocket perfect for fillings.

Why won't my pita bread puff up properly to form pockets?

Several factors affect puffing: insufficient dough fermentation, uneven thickness when rolling, not hot enough cooking surface, or overhandling the dough. Ensure your skillet or stone is thoroughly preheated, maintain even thickness when rolling, and handle the dough gently to retain gas bubbles.

Can I make pita bread without a sourdough starter?

Yes, traditional pita bread uses commercial yeast instead of sourdough starter. While you'll miss the distinctive tangy flavour and extended shelf life of sourdough, you can substitute with 7g of active dry yeast and reduce the fermentation time to 1-2 hours.

How do you keep pita bread soft after baking?

Immediately wrap freshly baked pitas in a clean kitchen towel to trap steam and moisture. Once cooled, store in an airtight container or sealed plastic bag. To refresh, lightly sprinkle with water and warm in a 180°C oven for a few minutes to restore softness.

Want to try something else in ...

Sourdough

Try following recommended recipes

View all
An overhead shot of a perfectly baked sourdough sandwich loaf resting on a rustic wooden cutting board, with one thick slice partially cut to reveal the soft, even crumb structure inside. Natural window light highlights the loaf's golden-brown crust with its characteristic splits along the top. Beside the bread sits a butter knife with a smear of salted butter, a small jar of honey, and scattered wheat stalks creating visual context. The bread's sturdy but tender interior shows a creamy white color with small, even air pockets throughout—hallmarks of a properly fermented sandwich-style sourdough.
Breads
Sourdough

Sourdough Sandwich Bread Recipe

A tender-crumbed, slightly tangy sandwich loaf with a golden crust that slices beautifully for everything from morning toast to hearty sandwiches.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
40 mins
Serves:
1 loaf (16 slices)
View recipe
An overhead shot of oblong sourdough ciabatta loaves resting on a flour-dusted linen cloth, with one loaf torn open to reveal the signature open, irregular crumb structure. The crust has a beautiful golden-brown color with characteristic dimples and flour dustings, captured in soft afternoon light streaming through a kitchen window. A cross-section view highlights the honeycomb-like interior with its glistening, translucent cell walls that showcase proper gluten development. Small dishes of olive oil and sea salt sit beside the bread on a weathered wooden board, with fresh rosemary sprigs adding color contrast and suggesting serving possibilities.
Breads
Sourdough

Sourdough Ciabatta Recipe

Rustic Italian sourdough ciabatta with a tender, open crumb interior encased in a crackly crust that delivers complex tangy flavors from slow fermentation.
Difficulty:
Intermediate
Prep Time:
20 mins
Cook Time:
25 mins
Serves:
2 loaves (16 slices)
View recipe
Overhead shot of irregularly shaped, golden-brown sourdough crackers arranged in a casual pile on a rustic wooden board, with visible flecks of herbs and sea salt crystals catching the soft natural light. A cross-section view reveals the crackers' delicate internal structure with tiny air pockets throughout. Several crackers are propped against a small ceramic bowl of whipped herb butter, while others are broken to showcase their satisfying snap. A scattering of rosemary sprigs, black peppercorns, and a partial wedge of aged cheese create visual interest around the composition, with the warm afternoon light highlighting the crackers' crisp edges and varied textures.
Breads
Sourdough

Sourdough Crackers Recipe

Crispy, tangy sourdough crackers with a delicate crumb and savory flavor that transforms leftover starter into an addictive snack perfect with cheese or dips.
Difficulty:
Beginner
Prep Time:
20 mins
Cook Time:
15 mins
Serves:
48 crackers
View recipe
A rustic wooden board showcases a stack of golden-brown sourdough chocolate chip cookies under soft natural light, highlighting their perfectly crackled tops and molten chocolate chunks. Several cookies are artfully broken open to reveal their soft, chewy interiors studded with melted chocolate. Scattered around the composition are a few whole chocolate chunks, a pinch of flaky sea salt, and a small jar of sourdough starter, suggesting the recipe's signature fermentation. In the background, a glass of milk sits slightly out of focus, emphasizing the cookies' homemade comfort and inviting texture.
Breads
Sourdough

Sourdough Chocolate Chip Cookies Recipe

Crisp-edged, tender-centered cookies featuring tangy sourdough notes that beautifully complement rich chocolate chunks and a complex caramelized flavor that evolves over time.
Difficulty:
Intermediate
Prep Time:
20 mins (plus 8-12 hours rest)
Cook Time:
12 mins
Serves:
24 cookies
View recipe
A top-down view showcases a rustic wooden board displaying three perfectly golden-brown sourdough donuts with visible air pockets and texture. One donut is sliced in half, revealing its soft, airy interior with characteristic sourdough honeycomb structure. Soft natural morning light casts gentle shadows, highlighting the glossy vanilla glaze that drips appealingly down the sides, with tiny flecks of vanilla bean visible. In the background, scattered ingredients—a jar of sourdough starter, a dusting of flour, and fresh berries—add context and color. A vintage blue ceramic plate holds additional donuts with varied toppings including cinnamon sugar and chocolate glaze, demonstrating versatility.
Breads
Sourdough

Sourdough Donuts Recipe

Tangy sourdough donuts boast a tender, pillowy crumb beneath a crisp exterior, combining mild fermented complexity with sweet glaze for an irresistibly sophisticated treat.
Difficulty:
Intermediate
Prep Time:
25 mins (plus 12-18 hours fermenting)
Cook Time:
15 mins
Serves:
12 donuts
View recipe
Close-up of golden-brown sourdough dinner rolls arranged in a rustic stoneware dish, captured in soft natural light that highlights their crackly tops and pillowy texture. Several rolls are broken open to reveal a tender, airy interior with visible fermentation bubbles and stretchy gluten structure. A pat of melting butter glistens on one torn roll, with a sprinkle of flaky sea salt catching the light. Surrounding the dish are scattered wheat stalks, a small bowl of flaky salt, and a linen napkin, all arranged on a weathered wooden table that complements the artisanal nature of the sourdough baking process.
Breads
Sourdough

Sourdough Dinner Rolls Recipe

Pillowy soft sourdough dinner rolls with a tangy flavor profile, delicate crumb structure, and buttery golden crusts perfect for accompanying any meal.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
25 mins
Serves:
12 rolls
View recipe
An overhead shot of a golden-brown sourdough brioche loaf with a deeply burnished, glossy top catching the soft morning light streaming through a nearby window. The cross-section reveals a honeycomb of tender, buttery layers with a distinctively yellow crumb that pulls apart in silky, stretchy strands. The loaf rests on a weathered wooden board, accompanied by a small dish of cultured butter and a jar of homemade preserve. A light dusting of flour and a few scattered sourdough starter bubbles decorate the scene, while steam gently rises from the freshly sliced portion, highlighting the bread's warm, yeasty aroma.
Breads
Sourdough

Sourdough Brioche Recipe

Luscious, buttery brioche enriched with sourdough starter for a tender crumb, subtle tang, and extraordinary depth of flavor that elevates this classic French bread to new heights.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
40 mins
Serves:
1 loaf (12 slices)
View recipe
A close-up cross-section shot of a sourdough croissant revealing its intricate honeycomb structure of buttery layers under soft natural window light. The exterior is deeply golden-brown with a shatteringly crisp appearance, while scattered flour dusts the rustic wooden board beneath. Several whole croissants sit nearby, their curved shapes displaying perfect lamination with visible layers. Steam gently rises from a freshly torn pastry, highlighting its warm, yeasty aroma. In the background, subtle hints of the sourdough starter jar and butter wrapper remind viewers of the artisanal process behind these French-meets-fermentation pastries.
Breads
Sourdough

Sourdough Croissants Recipe

Flaky, buttery croissants with a complex tangy flavor from natural sourdough fermentation, creating an irresistible combination of crisp exterior and airy, honeycombed interior.
Difficulty:
Advanced
Prep Time:
1 hour 30 mins
Cook Time:
25 mins
Serves:
12 croissants
View recipe
An overhead shot showcases a rustic loaf of sourdough banana bread on a weathered wooden board, with one thick slice cut to reveal a moist, tender crumb studded with caramelized banana pieces. Natural window light highlights the bread's golden-brown crust with characteristic cracks along the top. Scattered around the base are a few artfully placed sourdough starter remnants, cinnamon sticks, and banana peels, hinting at key ingredients. A butter knife rests beside a slice already spread with a thin layer of melting butter, capturing the bread's fresh-from-the-oven warmth. The camera angle reveals tiny air pockets throughout the crumb—evidence of the sourdough fermentation—while maintaining focus on the bread's rich amber color and the contrast between the crust and pillowy interior.
Breads
Sourdough

Sourdough Banana Bread Recipe

Rich, tangy sourdough starter combines with sweet ripe bananas in this perfectly moist bread that balances complex fermented notes with comforting banana warmth.
Difficulty:
Intermediate
Prep Time:
20 mins
Cook Time:
60 mins
Serves:
1 loaf (10 slices)
View recipe
An overhead shot of freshly baked sourdough bagels arranged on a rustic wooden board, their burnished golden-brown crusts glistening under soft natural light. A cross-section view reveals the chewy, open crumb structure characteristic of sourdough, with visible fermentation bubbles. Some bagels are topped with sesame and poppy seeds, creating visual texture and contrast against the shiny crust. In the background, a bowl of flaky sea salt and a small jar of sourdough starter hint at the artisanal process, while a linen towel adds warmth to the composition. Steam rises subtly from a bagel that's been broken open, emphasizing their fresh-from-the-oven appeal.
Breads
Sourdough

Sourdough Bagels Recipe

Chewy, flavorful sourdough bagels with a glossy crust and tangy interior that perfectly balance artisanal depth with classic bagel texture.
Difficulty:
Intermediate
Prep Time:
25 mins
Cook Time:
25 mins
Serves:
8 bagels
View recipe
{ "@context": "http://schema.org/", "@type": "Recipe", "name": "Sourdough Pita Bread Recipe", "author": { "@type": "Person", "name": "Gurbir Aujla", "brand": "What's Baking?", "jobTitle": "Baker" }, "datePublished": "2024-04-21", "description": "Learn how to make homemade sourdough pita bread with this easy baking recipe! The natural fermentation creates the best flavor and texture, while the simple folding technique ensures perfect pockets every time. These tangy, tender pitas will outshine any store-bought version.", "prepTime": "PT20M", "cookTime": "PT12M", "totalTime": "PT16H32M", "keywords": "sourdough pita bread, Mediterranean flatbread, homemade pita pockets, fermented flatbread, artisan bread", "recipeYield": "8", "recipeCategory": "Bread", "recipeCuisine": "Mediterranean", "nutrition": { "@type": "NutritionInformation", "calories": "175 calories", "carbohydrateContent": "35 g", "proteinContent": "5 g", "fatContent": "2 g", "saturatedFatContent": "0.5 g", "cholesterolContent": "0 mg", "sodiumContent": "290 mg", "sugarContent": "0 g", "servingSize": "1 pita bread" }, "recipeIngredient": [ "100g active sourdough starter (100% hydration)", "300g bread flour (plus extra for dusting)", "175ml water, room temperature", "8g sea salt", "15ml olive oil", "5g honey (or sugar)" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Mix liquids", "text": "In a large mixing bowl, combine the active sourdough starter with water, olive oil, and honey. Stir until the starter is fully dissolved. This liquid mixture provides the perfect environment for the wild yeast to distribute throughout your dough." }, { "@type": "HowToStep", "name": "Form dough", "text": "Add the bread flour and salt to the liquid ingredients. Mix until no dry flour remains and you have a shaggy dough. The higher protein content in bread flour helps create the strong gluten network needed for those perfect pita pockets." }, { "@type": "HowToStep", "name": "Autolyse", "text": "Cover the bowl and let the dough rest for 30 minutes. This autolyse period allows the flour to fully hydrate and the gluten to begin developing without the stress of kneading, resulting in a more extensible dough." }, { "@type": "HowToStep", "name": "Stretch and fold", "text": "After the rest, perform 3-4 sets of stretch and folds at 30-minute intervals. To do this, wet your hands slightly, grab one side of the dough, stretch it up and fold it over itself. Rotate the bowl 90 degrees and repeat until you've worked all four sides. The dough should become increasingly smooth and elastic with each set." }, { "@type": "HowToStep", "name": "Ferment", "text": "Once the dough has developed good strength (it should hold its shape and be less sticky), cover the bowl and allow to ferment at room temperature (21-24°C) for 8-10 hours, or refrigerate overnight for 12-16 hours. The longer, cooler fermentation develops more complex flavors in your pita bread." }, { "@type": "HowToStep", "name": "Divide and shape", "text": "When the dough has doubled in size and shows plenty of bubbles, turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces (about 75g each) using a dough scraper. Shape each piece into a tight ball by pulling the edges into the center and rolling under your palm on an unfloured section of your work surface." }, { "@type": "HowToStep", "name": "Rest dough", "text": "Cover the dough balls with a clean kitchen towel and let them rest for 30 minutes. This relaxes the gluten and makes the dough easier to roll out without springing back." }, { "@type": "HowToStep", "name": "Preheat", "text": "Place a cast iron skillet or baking stone in the oven and preheat to 250°C (480°F) for at least 30 minutes. The intense heat from the preheated surface is crucial for creating steam inside the pita, which forms the pocket." }, { "@type": "HowToStep", "name": "Roll dough", "text": "Working with one dough ball at a time (keeping others covered), roll it out on a lightly floured surface to a 15-18cm (6-7 inch) circle about 5mm (1/4 inch) thick. Try to maintain even thickness throughout for consistent puffing." }, { "@type": "HowToStep", "name": "Bake pitas", "text": "Carefully transfer the rolled dough to the hot skillet or stone. Bake for 2-3 minutes until the pita dramatically puffs up and forms a pocket. When the underside is golden brown with a few darker spots, flip and cook for another 1-2 minutes. Don't worry if your first pita doesn't puff perfectly - the skillet gets better at retaining heat with each round!" }, { "@type": "HowToStep", "name": "Steam and rest", "text": "Remove the pita from the oven and immediately wrap in a clean kitchen towel to keep soft and trap the steam. This prevents the pitas from becoming brittle as they cool. Continue the process with remaining dough balls." }, { "@type": "HowToStep", "name": "Cool and store", "text": "Allow the pitas to cool for at least 10 minutes before cutting or serving. Store completely cooled pitas in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To refresh, lightly sprinkle with water and warm in a 180°C (350°F) oven for a few minutes." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "157" }, "review": [ { "@type": "Review", "author": "Sofia Papanikolaou", "datePublished": "2024-04-10", "reviewBody": "Pockets opened perfectly! I've tried many pita recipes but this sourdough version has the best flavor and texture. The detailed instructions about preheating the skillet made all the difference for getting that perfect pocket.", "name": "Perfect Pockets Every Time", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amir Khalidi", "datePublished": "2024-04-12", "reviewBody": "The tangy flavor beats any store-bought pita I've tried. My family devoured the entire batch immediately! The long fermentation is absolutely worth the wait for the depth of flavor it develops.", "name": "Superior Flavor", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Rossi", "datePublished": "2024-04-15", "reviewBody": "These pitas are the perfect vehicle for hummus and other dips! I've been trying to master pita bread for years, and this recipe finally helped me achieve consistent results with beautiful pockets.", "name": "Finally Mastered Pita", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Henrik Lindgren", "datePublished": "2024-04-18", "reviewBody": "Worth the fermentation time! The texture is absolutely perfect - chewy yet soft with crisp edges. These freeze beautifully too, so I always make a double batch to have on hand for quick meals.", "name": "Best Texture Ever", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-04-20", "reviewBody": "So much better homemade than anything you can buy! The sourdough adds such a wonderful dimension to these pitas. The step-by-step instructions made it easy to follow even though I'm new to sourdough baking.", "name": "Sourdough Game Changer", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Sourdough Pita Bread Recipe?", "acceptedAnswer": { "@type": "Answer", "text": "This sourdough pita bread requires active sourdough starter (100% hydration), bread flour, water, sea salt, olive oil, and honey (or sugar). The high-protein bread flour and active starter are key to creating those perfect pockets and tangy flavour." } }, { "@type": "Question", "name": "How to cook Sourdough Pita Bread Recipe at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Sourdough Pita Bread by preparing a fermented dough (8-16 hours), dividing it into balls, rolling into thin circles, and baking on a screaming hot cast iron skillet or baking stone at 250°C. The intense heat creates steam that puffs the dough, forming that characteristic pocket perfect for fillings." } }, { "@type": "Question", "name": "Why won't my pita bread puff up properly to form pockets?", "acceptedAnswer": { "@type": "Answer", "text": "Several factors affect puffing: insufficient dough fermentation, uneven thickness when rolling, not hot enough cooking surface, or overhandling the dough. Ensure your skillet or stone is thoroughly preheated, maintain even thickness when rolling, and handle the dough gently to retain gas bubbles." } }, { "@type": "Question", "name": "Can I make pita bread without a sourdough starter?", "acceptedAnswer": { "@type": "Answer", "text": "Yes, traditional pita bread uses commercial yeast instead of sourdough starter. While you'll miss the distinctive tangy flavour and extended shelf life of sourdough, you can substitute with 7g of active dry yeast and reduce the fermentation time to 1-2 hours." } }, { "@type": "Question", "name": "How do you keep pita bread soft after baking?", "acceptedAnswer": { "@type": "Answer", "text": "Immediately wrap freshly baked pitas in a clean kitchen towel to trap steam and moisture. Once cooled, store in an airtight container or sealed plastic bag. To refresh, lightly sprinkle with water and warm in a 180°C oven for a few minutes to restore softness." } } ] }