Soft, tender and fluffy Sourdough Pita Bread for all the sandwich stuffings like these Greek Pita Sandwiches, and a vehicle for scooping up flavorful dips and spreads like Artichoke Hummus. Use your doubled in size Sourdough Starter to whip up this sourdough pita recipe. This recipe is vegetarian and vegan friendly.
Homemade Sourdough Pita Bread
If you’ve made my Multigrain Sourdough Bread or Sourdough Pizza Recipe, you’re going to enjoy this Sourdough Pita Bread recipe. Homemade pita bread is flavorful, tender, soft and fun to make; It’s my best sourdough pita recipe! Watching it puff up in the oven means homemade pita isn’t too far away (and it’s so satisfying!). Here’s why you’ll enjoy this sourdough pita recipe:
- Easy to make
- Simple ingredients
- Freezer friendly
- Versatile enough for sandwiches, rich soups, pita pizza or slicing into wedges for dipping
There are many ways to enjoy homemade pita bread, and it tastes amazing! Read on to learn more.
Ingredients You’ll Need for Sourdough Pita
- Sourdough Bread Starter – previously feed, doubled in size
- Bread Flour – unbleached, organic if possible
- Whole Wheat Flour – you can use whole wheat bread flour or regular whole wheat. Look for stone ground, I like Bob’s Red Mill.
- Maple Syrup or Honey – just a bit to balance flavors
- Olive Oil – to soften and flavor the pita bread
Quick Guide: How to Make Sourdough Pita Bread
You’ll start with a 100% hydration, doubled in size Sourdough Starter. Just like making sourdough bread, plan ahead so the dough has plenty of time to rise. In summary, here’s how to make pita bread (see recipe card for details):
- First, in a medium mixing bowl, add your fluffy and active sourdough starter.
- Second, stir in warm water, maple syrup and oil.
- Third, add the bread flour, whole wheat and salt.
- Fourth, mix the dough by hand until no dry patches remain.
- Next, bulk ferment at room temperature overnight for about 12-16 hours.
- Last, shape the dough, proof for just 15 minutes, then use a rolling pin to roll out each individual pita and bake!
To bake the sourdough pita, you’ll use the back of a baking sheet or pizza stone / baking stone. Use parchment paper cut to fit individual pita dough to make transferring the pita rounds to the baking surface easier. You’ll bake for just 5-6 minutes, then wrap the hot pita in a kitchen towel.
Things to Stuff or Dip Sourdough Pita Bread With
- Smashed Chickpea Salad
- Deviled Egg Salad
- Greek Pita Sandwiches
- Quinoa Chickpea Tabbouleh
- Artichoke Hummus
- Vegan Pimento Cheese
- Roasted Red Pepper Hummus
- Black Bean Sweet Potato Quinoa Salad
Sourdough Pita Bread FAQs
What Makes Pita Bread Puff Up?
Pita is baked at a high temperature, in this case, in the oven at 500 degrees Fahrenheit. When the dough hits the hot baking surface, the water in the dough quickly turns to steam causing the pita to puff up. When removed from the oven, the void or “pocket” remains.
What Country Does Pita Bread Originate?
Pita has its roots in the Middle East, dating back some 14,500 years! According to Wikipedia, Pita originates from the Natufian people in what is now Jordan.
Should Pita Bread be Heated in the Oven?
To reheat pita in the oven, wrap it in foil so it retains its soft texture.
Can You Use Pita Bread as a Pizza Base?
Yes, and it’s delicious! Simply preheat your oven and a pizza stone or upside down baking pan to 500 – 550 degrees Fahrenheit. Top your pita with your favorite pizza toppings. Slide it on to a piece of parchment paper, then use the parchment as a handle to slide it onto the preheated baking pan/stone. Bake for about five to six minutes, then, it’s ready!
Sourdough Pita Making Timeline
In the Morning: Feed your starter and allow it to double in size.
In the Evening: Mix the dough and bulk ferment at room temp.
The Next Morning: shape, rest and bake.
Pita Making Tools
You’ll need a few basic bread baking tools. Here are some of my favorite tools (these are affiliate links):
A Few Recipe Tips
- I include whole wheat flour in this recipe because it offers an earthy, rustic flavor and added nutrition. It can be replaced with bread flour if desired.
- Use stone ground whole wheat flour for flavor and nutrition!
- Weigh your ingredients for best outcome.
- Make sure your oven is fully preheated so that the pita will puff up as it should.
More Recipes with Sourdough Starter to Love
- Soft Maple Oat Sourdough Sandwich Bread
- Fluffy Sourdough Banana Muffins
- Easy Sourdough Discard Biscuits
- Sourdough Vegan Pancakes
- Soft Sourdough Rolls
- Cranberry Orange Sourdough Scones
Did you make this recipe? If so, please leave a comment and recipe rating below! I love hearing what you’re whipping up in the kitchen and this helps other bakers who are interested in making this recipe. Thank you!
Sourdough Pita Bread Recipe
- 1 cup (200 grams) Sourdough Starter 100% hydration, active and doubled in size
- 3/4 cup + 2 tablespoons (200 grams) Warm Water 80 degrees Fahrenheit (27 Celsius)
- 2 tablespoons Maple Syrup or honey
- 2 tablespoons Extra Virgin Olive Oil
- 2 cups (300 grams) Bread Flour unbleached
- 1/2 cup (85 grams) Whole Wheat Flour stone ground
- 1 teaspoon (6 grams) fine Sea Salt
- Mix the Dough: In a large mixing bowl, add the sourdough starter, water, maple syrup, and olive oil. Whisk until there are no chunks of starter floating around. To the wet ingredients, add the bread flour, whole wheat flour and salt.
- First, mix with a fork, the dough will become shaggy. Then mix by hand, mixing, folding and pushing the dough until the flour is fully incorporated and no dry bits are present. It will seem dry at first, but the more you work the dough, the more hydrated it will become. Do this for about 3-4 minutes. The dough will stick to your fingers as you go.
- Use the fork to scrape off the dough on your fingers as much as you can. Cover bowl with a damp tea towel. Set a timer for for 30 minutes and allow the dough to rest for 30 minutes. Now is a good time to feed/refresh your starter.
- Fold the Dough: After the dough has rested, fold the dough. To do this, grab a portion of the dough while it remains in the bowl, stretch it up and fold it over, pressing your fingertips into the center of the dough. You'll notice the dough is less stiff and more workable at this point. Repeat, until you've worked your way around the dough. This is the first fold, and you can stop here and begin bulk fermentation, but If time permits, and optimally, you'll want to repeat this fold at least one more time, two if you can, as it improves the final dough's structure. Allow for about 30-45 minutes each between folds.
- Bulk (fermentation) Rise: After the last fold, cover the bowl with two damp towels and allow to rise overnight at room temperature. This will take about 10-12 hours at 70 degrees Fahrenheit (21 Celsius), but in a cooler kitchen the dough can take up to 12-16 hours to rise – this is the norm in my chilly kitchen. The dough is ready when it no longer looks dense, is jiggly when the bowl is shaken, and has about doubled in size.
- Shape the Dough: In the morning, and with damp fingertips, coax the dough into a floured work-surface. Divide the dough into 4 pieces (210 grams each). Working quickly, with a piece of dough on the work surface, pull the edges of each piece to the center to shape the dough, and pinch making a rough dough ball. Place the dough on the work surface, pinched side down, sprits a touch of water on the work surface to increase friction if needed, and gently cup your hand behind the dough ball and pull it towards you to increase surface tension.
- Proof the Dough (second rise): Transfer the balls to a lightly floured surface, and cover with a damp tea towel. Allow the dough to rise at room temperature for 15 minutes (a quick proof). They'll become just slightly puffy.Meanwhile, preheat the oven to 500 degrees Fahrenheit (260 Celsius). Arrange the oven racks in the upper and bottom third of the oven. Place an upside down sheet pan(s) and/or pizza stone on each rack for preheating. Bake two at a time (two is easier to manage without cooling the oven down too much). I bake two at a time on one sheet pan. Or, one at a time on a stone.
- Roll Out the Dough Balls: On a lightly floured work surface, use a rolling pin to roll the dough balls into a uniform disk to between 1/8 – 1/4 inch (.3 – .6 centimeters) thick and 7 – 7 1/2 inches (17 – 19 centimeters) wide, turning the dough like pie dough to keep a circular shape, sprinkling with more flour as needed to prevent sticking. If the dough becomes difficult to roll, set it aside to rest for about five minutes, and roll another ball. Transfer the pita dough to a small piece of parchment paper. Cover with a damp tea towel unless transfering directly to the oven. Finish rolling out the remaining dough balls.
- Bake the Pita Bread: Once the oven is preheated, transfer the pita to a peel or upside down sheet pan. Open the oven door, and using the parchemnt as a handle, slide the pita onto the preheated stone or pan.Bake for 5 minutes and 20 seconds or until the pita is puffed up and only lightly golden on the bottom around the edges. It won't brown on top. No need to flip the pitas while they're baking.
- Remove from the oven and loosely wrap the pitas in a tea towel(s). Dont deflate the pitas while still hot as the steam coming out of the pita will burn skin. Rest 10 minutes, then gently deflate once cooled.Slice the pitas in half and enjoy stuffed, or slice into wedges for dipping in all the things (see blog post for ideas!).
- Storage Notes: Sourdough is best consumed on the same day it's baked, but pita will last for 2-3 days stored at room temperature in a sealed plastic bag.Baked pita freezes beautifully. First, allow the pita to cool compltely, then place in a freezer bag. Freeze for up to two weeks. Thaw at room temperature, and rewarm in a 350F oven, wrapped in foil (to keep their softness) for about 10 minutes.