Sourdough Pita Bread Recipe
Pillowy soft sourdough pita bread with tangy flavor, airy pockets, and a deliciously chewy texture that elevates any Mediterranean meal.
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>
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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>
Chef’s Notes
A few helpful details for making this recipe.
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.
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