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Freshly baked sourdough pita bread on a wooden table

Sourdough Pita Bread

This soft and fluffy sourdough pita bread has a lovely tang from the sourdough starter, perfect for dips, sandwiches, or on its own.
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Prep Time 30 minutes
Cook Time 7 minutes
Total Time 4 hours
Servings: 8 pitas
Course: Bread, Snack
Cuisine: Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

For the bread
  • 1 cup sourdough starter, fed and bubbly Ensure the starter is active for best results.
  • 1 cup warm water
  • 3-4 cups all-purpose flour Add gradually until a soft dough forms.
  • 1 teaspoon salt
  • 1 tablespoon olive oil

Method
 

Preparation
  1. In a large bowl, whisk together the sourdough starter, warm water, and 2 cups of flour until well combined.
  2. Add the salt and olive oil, mixing until incorporated.
  3. Gradually add the remaining flour, as needed, until a soft dough forms.
  4. Knead the dough on a floured surface for about 5-7 minutes, until it’s smooth and elastic.
  5. Place the dough in a greased bowl, cover it, and let it rise for about 4-6 hours, or until it has doubled in size.
Baking
  1. Preheat your oven to 475°F (245°C) and place a baking stone or an inverted baking sheet inside to heat.
  2. Divide the risen dough into 8 equal pieces and shape each piece into a ball.
  3. Roll each ball into a circle about ¼ inch thick.
  4. Carefully place the rolled-out dough onto the hot baking stone and bake for 5-7 minutes, or until the pitas puff up and turn lightly golden.
  5. Remove the pitas from the oven and let them cool on a wire rack.

Notes

Ensure your sourdough starter is active for the best flavor and rise. If your dough feels sticky, don’t be afraid to add a little extra flour, but avoid adding too much to keep it soft. Bake your pitas on a hot surface for better puffing. Keep an eye on them as they bake, as ovens can vary in temperature.